Whole Wheat Eggplant Rolls Recipe

Whole Wheat Eggplant Rolls

Dough:

- 3 C. whole wheat flour, plus more (as necessary) for handling dough

- 2 ¼ tsp. quick rise or rapid rise yeast

- 1 ¼ C. warm water

- 2 tsp. kosher salt

- 1 Tbsp. olive oil, plus more for greasing

Filling:

- 1 Tbsp. olive oil, plus more if necessary

- 1 medium eggplant, diced (about 4 cups)

- 1 small onion, finely diced

- 2 cloves garlic, minced

- 2 Tbsp. tomato paste

- ¼ C. water

- 1 Tbsp. balsamic vinegar (I like this one from Trader Joe’s)

- 1/8 – ¼ tsp. crushed red pepper flakes (depending on your spice preference)

- 1 tsp. freshly chopped oregano

- salt and pepper to taste

Assembly:

- whole wheat flour for rolling, as necessary

- 3 Tbsp. grated romano cheese

- 1/3 C. crumbled feta cheese

- 1 egg

- splash of water

Make the dough: In a large bowl, mix together 2 cups of the flour, 1 ¼ tsp. of the yeast, and all of the water.  Cover and let sit for 30 minutes.  After 30 minutes pass and the mixture begins to show some air bubbles, mix in the remainder of the flour, yeast, as well as salt and olive oil until combined (use your hands if necessary).  Knead the dough for 3 to 5 minutes until smooth and elastic.  Transfer to a lightly greased bowl.  Let sit covered for 60 minutes, until doubled in size.

Make the filling: While the dough is rising, make the filling.  Heat a large sauté pan over medium heat.  Add oil and onions and cook until translucent, about 2-3 minutes.  Add garlic and cook another minute.  Add a drizzle more olive oil to the pan if necessary, then add eggplant, salt and pepper.  Cook for 8-12 minutes until tender.  Reduce the heat to low.  Add tomato paste and water, stir until smooth.  Cook for a minute, then add in balsamic vinegar and red pepper flakes.  Continue to cook over low heat for about 3 minutes, until all of the water is evaporated and the eggplant is coated in sauce.  Remove from the heat and stir in oregano.  Set aside and let cool.

To assemble: Preheat the oven to 450 degrees F.  Line a heavy-bottomed baking pan with parchment paper.  Set aside.  Turn your attention back to the dough.  Punch down the dough, knead a few times.  Flour the dough, the work surface, and your hands.  Roll out the dough into a 15×10 inch rectangle.  Sprinkle the dough with the romano cheese.  Top with eggplant mixture, being sure to spread out to an even layer.  Sprinkle on feta cheese, again being sure to distribute evenly.  From the wider side of the rectangle, begin to roll the dough tightly into a pinwheel, being sure to keep the filling in its place as you roll.  Once the dough is completely rolled, set it seam-side down and slice into 8 even pieces.  Carefully transfer each piece to the prepared sheet pan.  Make an egg wash by beating together the egg and the splash of water.  Brush the tops of the rolls with the egg wash.  Bake on the middle rack of the oven for 12-15 minutes until golden brown and crusty.  Once done, remove from oven and let cool for a few minutes before serving.

Tortellini in Mushroom Sauce

Using frozen tortellini makes this a quick meal option!

Ingredients

• 1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
• 2 teaspoons olive oil
• 8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
• 2 garlic cloves, sliced
• 1 cup water
• Coarse salt and ground pepper
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon cold butter
• 1/3 cup chopped fresh flat-leaf parsley

Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
3. Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

Note:

If you find fresh tortellini, you can use that instead of frozen; cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes. The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook 2 ounces of pasta, and add 2 more tablespoons of Parmesan.

Broccoli Cheese Soup

It's been freakin' cold lately. Comfort yourself by making a hot & hearty supper like this Broccoli Cheese Soup. This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table.

Ingredients

2 cups sliced fresh carrots

2 cups broccoli florets

1 cup sliced celery

1-1/2 cups chopped onion

1/2 cup butter

3/4 cup all-purpose flour

1 can (10-1/2 ounces) condensed chicken broth, undiluted

4 cups whole milk

1/2 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.

In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Sausage, Red Onion, and Wild Mushroom Pizza

Ingredients:

1 16-ounce ball purchased fresh pizza dough

2/3 cup finely grated Piave or Parmesan cheese

2 1/4 teaspoons finely chopped fresh rosemary, divided

1/2 teaspoon dried crushed red pepper

Coarse kosher salt

1 1/2 tablespoons olive oil, divided

2 1/2 hot Italian sausages, casings removed

1 small red onion, thinly sliced

7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced

1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided

Chopped fresh parsley (optional)

Directions:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.

Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.

Test-kitchen tip:

Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Ingredients:

2 tablespoons olive oil, divided

3 cups sliced onions (about 2)

3/4 cup Cabernet Sauvignon or other dry red wine

1 pound ground bison (buffalo)

2 tablespoons chopped shallots

1/4 teaspoon coarse kosher salt

1/4 teaspoon dried thyme

4 organic hamburger buns

6 ounces sliced Wisconsin white cheddar cheese

Dijon mustard

1 small head of escarole leaves separated

Directions:

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Loaded Potato Soup

Ingredients

 4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

 Directions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Note:

This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

Halloween Dinner Idea: Candy Corn Look-Alike Quesadillas

Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. 

Ingredients

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces each) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

Directions

• In a large sauce pan, combine the first five ingredients; heat through.
• Brush butter over one side of each tortilla. Place one tortilla, buttered side down, in a large skillet. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
• Spread 1/2 cup queso dip over top of quesadilla. Sprinkle cheese around outside edge. Cover and cook for 1-2 minutes or until cheese begins to melt. Remove to a cutting board. Sprinkle chips over middle of quesadilla. Spoon a dollop of sour cream into the center. Cut into six wedges. Repeat with remaining ingredients. Yield: 2 dozen.

5 More Halloween Themed Recipes

1.  Jack-O-Lantern Mexican Layer Dip

This Halloween themed Mexican Layer Dip is so clever. Layered up is refried beans & chilies, avocado, sour cream, & mayo, salsa, black beans, & cheese. Add the tortilla chips as the jack-o-lantern's eyes and nose. Arrange sliced black olives for a mouth.  My daughter is going to love this. Click below for recipe.

Click here for recipe

2.  Jack-O-Lantern Pumpkin Cookies

You aren't sure if you want to carve a pumpkin this year. Maybe it's too messy, or you just don't have time. That's okay.  These Jack-O-Lantern carved pumpkin cookies are so easy and a lot of fun to make with the kids.  Click below for recipe.

Click here for recipe

3. Dark Chocolate Skeleton Cookies

You may have to practice your piping skills for this deliciously cute skeleton cookie recipe, but the end result is worthwhile!

Click here for recipe

4. Halloween Dipped Marshmallow Pops

These marshmallow pops are easy and convenient for a school event. What kid doesn't love sprinkles?!

Click here for recipe

5. Spooky Graveyard Pie

Bring this graveyard pie to a frightful Halloween party & impress everyone! Made with chocolate sandwich cookie crumbs and assorted Halloween candies.Click below for recipe.

Click here for recipe

Chicken & Mushroom Rolls, Honey Sesame Chicken, Bacon Jalapeno Cheese Ball, & Melt-in-your-Mouth Oven Roasted Potatoes

Please do yourselves all a favor & try this recipe from Adora's Box. I thought it looked good. I know well enough to trust my intuitions. Putting these on the table tonight made me very excited because my family loves hearty dishes like this. It's like eating a sub sandwich except the filling is contained and therefore doesn't fall out the sides. Good enough to make my monthly dinner rotation. 

Chicken & Mushroom Rolls from Adora's Box
Click here for recipe

More noteworthy recipes:

Honey Sesame Chicken from Sea Salt with Food
Click here for recipe

Bacon Jalapeno Cheese Ball from Tracey's Culinary Adventures
Click here for recipe

Melt-in-your-Mouth Oven Roasted Potatoes from My Adventures in the Country
Click here for recipe

French Onion Grilled Cheese

Have you ever veered off the traditional grilled cheese route? Maybe it's time.

Let's start with the primary "rules" on what makes a grilled cheese a grilled cheese.  

A Grilled Cheese Must...

• be a closed sandwich, griddled on both sides.
• have cheese as the primary ingredient. Other ingredients can complement, but not overwhelm the cheese.
• be made with sliced bread. Thus a sandwich made with whole, crust-on loaves like an Italian panini or a Cubano do not qualify.
• be served hot all the way through, with the cheese melted.
• be cooked on a flat, greased surface until golden brown. In extreme circumstances it may be cooked on an outdoor grill over an open fire. A grilled cheese may never be baked.

Now that that's out of the way. How about this French Onion Grilled Cheese which captivates the flavors of French onion soup in a simple, handheld grilled cheese.

French Onion Grilled Cheese

Ingredients:

2 onions, sliced

2 tablespoons butter

1/4 cup beef broth

2 sprigs thyme

1 clove garlic, minced

4 slices bread

6 ounces gruyere cheese, shredded

softened butter as needed

Instructions:

To make the caramelized onions, heat the sliced onions with the butter over very low heat. Stir occasionally, cooking slowly for about one hour, or until the onions are sweet and brown. More butter may be needed as the onions cook.

Add the beef broth, thyme, and garlic to the onions, scraping the bottom of the pan with a wooden spoon as the liquid sizzles. Cook until all the liquid in the pan has evaporated. Remove from heat and set aside.

Build the sandwiches by dividing the cheese and onions between two slices of bread. Top with the remaining slices of bread.

Butter the tops and bottoms of the sandwiches and heat in a pan over medium heat until crispy.

Hot Spinach & Artichoke Dip

I love football season. Being a foodie, my favorite thing about football season besides the game, is the food. Who woulda' guessed? It's a time for hearty, satisfying eats. It's a time when we unavoidably gain a few extra pounds to stay warm in winter. At my home, we are big football fans. And even bigger tailgating fans. My hubby reunites with his buddies from college and reminisces over beers.  Myself & Ellie (my daughter) serve up tempting tailgating dishes to family & friends...and hot chocolate, too! This Hot Spinach & Artichoke Dip

always goes too fast. It's definitely a sports fan crowd-pleaser! Incredibly easy dip to make.

Ingredients

• 1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, grated
• 1/2 teaspoon chili sauce (optional)
• 1/4 cup grated parmigiano reggiano (parmesan), grated
• 1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

Celebrate National Breakfast Month with Dark Chocolate Hazelnut Cinnamon Rolls, Apple Pie French Toast, & Savory Breakfast Muffins

Most of us really love breakfast, but since our lives are so fast paced,  we seldom get to sit down and enjoy it like we would like too.  In honor of National Breakfast Month, (September), we think it would be a great idea to pick a morning that you have plenty of time to savor the flavors of breakfast and enjoy the meal with your family. Start your day off with a great full blown breakfast and celebrate National Breakfast Month. Scroll down for  some fun facts & a few breakfast recipes to inspire you. Enjoy!

Fact: People who eat breakfast are less likely to over eat at Lunch time. Why? Because their body is not going through those stomach quivers that we get when we are hungry. Those quivers make us over eat.

Fact: Breakfast tells your body to stop the fast and get your motor running. Breakfast gives you energy and gets your brain to functioning.

Fact: Cereal was invented when colonial housewives started serving up popcorn with sugar and cream for breakfast.

Fact: Instant coffee has been in existence since the middle of the eighteenth century.

Fact: Breakfast helps people meet their daily dietary requirements for vitamins and minerals while keeping the amount of fat and cholesterol down. This can help with maintaining a healthy weight, as well as lowering the risk for high cholesterol and heart disease, according to MayoClinic.com. It also improves concentration, productivity, problem-solving, creativity and hand-eye coordination.

Dark Chocolate Hazelnut Cinnamon Rolls 

Ingredients:

2 cups milk (I actually used almond milk)

½ cup vegetable oil

½ cup sugar

2 ¼ teaspoons active dry yeast (1 packet)

4 cups flour + ½ cup later

½ teaspoon baking soda

1 ½ teaspoon salt

Filling:

4 Tablespoons melted butter (or more!)

1 cup dark chocolate, chopped

½ cup toasted hazelnuts, chopped

½ cup brown sugar, packed

Cinnamon (about 1 teaspoon)

Directions:

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat until sugar dissolves. Set aside and cool until about 115 degrees F. If you don’t have a thermometer, make sure it’s pretty warm, but not scalding. Sprinkle the yeast on top and let it sit on the milk until frothy.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining ½ cup flour. Stir thoroughly to combine.

To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, brush the melted butter over the surface of the dough. Sprinkle the brown sugar on, then cinnamon (I used about 1 full teaspoon), then the hazelnuts and chocolate. Add more or less of each filling ingredient, the proportions are all up to you!

Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. Alternatively, used thread or dental floss to cut the slices. You should end up with around 20-25 rolls. Pour a couple of teaspoons of melted butter into round cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown.

While the rolls are baking, make an icing. I made a simple chocolate icing by whisking together 2 cups powdered sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, and ½ teaspoon vanilla.

I think a drizzle of nutella would also make a lovely and simple topping.

Remove pans from the oven. Immediately drizzle icing over the top. Enjoy these all to yourself, or better yet, share a pan with some loved ones!

Apple Pie French Toast

serves 3

For Filling:

1 large apple, peeled, cored and diced

1/3 cup water

1/4 cup sugar

4 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons lemon juice

2 tablespoons cream cheese

For Toast:

8-10 large slices day old bread

3 eggs

1/2 cup milk

1 teaspoon vanilla extract

1 tablespoon butter, melted

Apple butter  and cream cheese to spread

Directions:

In a small saucepan, cook apples, lemon juice and water over medium heat for 5 minutes, until apples are tender. While they're cooking, combine sugar, cornstarch, cinnamon and nutmeg in a small bowl and stir out any lumps. Add into the sauce pan along with the cream cheese, turn off heat. Stir well to combine, sauce will thicken as it mixes.

Spread a thin layer of cream cheese on half the bread slices, do the same with apple butter on the other slices. Add a few tablespoons of filling mixture onto the cream cheese side of the bread, top with the apple butter slice, making a sandwich.

Combine eggs, milk, vanilla and butter in a shallow dish and whisk well. Dip the sandwiches in the egg mixture and cook on a lightly greased griddle over medium heat until golden brown on both sides.

Dust with powdered sugar and serve.

Savory Breakfast Muffins

Makes 15 muffins

Ingredients:

12-14 oz. raw breakfast sausage

1 tsp. chili powder

½ tsp. salt

½ tsp. pepper

2 cups Bisquick

1 cup cornmeal

3 eggs

1/4 tsp. garlic powder

1 3/4 cups milk

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1/2 cup minced onion

1 1/2 cups shredded cheddar cheese

3 tbsp. fresh thyme leaves, finely chopped

1/2 tsp. salt

pepper, to taste

Directions:

Line one medium-sized-cup muffin tin with paper liners, spray each liner with a little cooking spray, and set aside. Saute sausage with chili powder, salt, and pepper, crumbling the sausage with a metal spoon as it cooks. Drain excess grease with a wad of paper towels or into an empty aluminium can.

Preheat oven to 375 degrees.

Mix together bisquick, cornmeal, eggs, garlic powder and milk. Add sausage, peppers, onions and cheese. Stir well. Add thyme. Add salt and pepper to your taste. Ladle the filling into the prepared muffin tins, filling almost to the top.

Bake for 12-15 minutes. Allow to cool completely.

TIPS:

- Two cups of Bisquick can be substituted by a mix of 2 cups flour, 3 tsp. baking powder, 1 tsp. salt, and 2 tbsp. oil or melted butter.

- Store in the freezer in a large, airtight container or a large Ziploc bag.

- To reheat from frozen, microwave on high for approximately 90 seconds.