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.

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).

Slow-Cooker White Bean and Sausage Stew

Ingredients

• 6 (3 oz.) Italian sausages
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 clove garlic, chopped
• 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
• 1 (28 oz.) can chopped tomatoes, drained
• 1 tablespoon chopped fresh or 1 tsp. dried thyme
• Salt and pepper

Directions

1. Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
2. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
3. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

All You 

OCTOBER 2006

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.

14 Thanksgiving Recipes 2012

In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn't until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.

Thanksgiving is my favorite holiday.  We get up early at my house to start cookin' and watch the Macy's Thanksgiving Day Parade. My daughter loves watching Santa Claus come through at the end. She'll stand in front of the TV and wave back at him.  Later on, all the family comes over.  The boys usually go outside & play football or croquet while the women hang out indoors chatting & cooking.  Sitting around & enjoying good food with family & friends is always much needed.  As night falls, we all retreat outdoors in front of a bonfire, share stories, songs, and sip hot cocoa.

Thanksgiving isn't too far away.  I always plan ahead of time.  My relatives love the new recipes I try out every year.  Are you a traditional stick-with-the-same-recipes-year-after-year type, or a switch-it-up type?  Either way, these Thanksgiving recipes should help you prepare a incredible, comforting meal for your family.  Click titles for recipes.

Chicken Sausage Brown Rice Stuffing with Celery & Mushrooms

Recipe From Skinny Taste

Browned Butter Mashed Potatoes 

Recipe from Southern Living

Vermont Butternut Squash Soup

Recipe from Almanac

Pecan Pie Stuffed Cupcakes

Recipe from Betty Crocker

Roast Turkey with Brown Sugar & Mustard Glaze

Recipe from Martha Stewart

Pumpkin Pie Cheesecake

Recipe from Closet Cooking

Festive Potato Leaves

Recipe from She Knows

5 Minute Pumpkin Pie Dip

Recipe from Cooking Classy

Cranberry Turtle Bars

Recipe from Pixelated Crumb

Spiced Roasted Cornish Hen with Brown Rice Pilaf

Recipe from Kiran Tarun

French Green Beans with Baby Bella Mushrooms

Recipe from Pham Fatale

From Scratch Green Bean Casserole

Recipe from Annie's Eats

Sourdough Stuffing with Sage Sausage and Apples

Recipe from Munchin with Munchkin

Easy Rosemary Garlic Parmesan Biscuits

Recipe from Skinny Taste

More sources for great Thanksgiving recipes:

Southern Living Thanksgiving
Better Homes & Gardens
Moms Who Think Thanksgiving

Warm Chicken Fiesta Dip

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

Directions

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

• In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Swedish Meatballs

INGREDIENTS

3 tablespoons dried bread crumbs

1/4  cup heavy cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound ground chuck

1/2 cup chopped onion

4 tablespoons vegetable oil DIRECTIONS In a bowl, combine the bread crumbs, cream, salt, and pepper. Add the ground chuck and onion to the bread crumb mixture and combine. With wet hands, form the mixture into meatballs about the size of small walnuts. In a 12-inch skillet, heat the vegetable oil over medium heat. Carefully add the meatballs and sauté until well browned on all sides, about 5 minutes. Shake the pan back and forth during cooking to prevent the meatballs from sticking.

Chicken Meatball Stroganoff

Serves: 4-6

Ingredients

For the meatballs:

• 1½lbs ground chicken breast
• 1 slice bread, crusts removed and torn into small pieces (I used wheat sandwich bread)
• ½c finely minced onion
• 2 Tbsp milk
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• ½ tsp salt
• ½ tsp pepper
• olive oil

For the sauce:

• 1 lb mushrooms, sliced
• 2 Tbsp butter
• 1 clove garlic
• 2 Tbsp flour
• 2½c chicken broth
• ¼c sour cream
• 1½ Tbsp Dijon mustard
• salt and pepper, to taste

To serve:

• 8oz egg noodles, cooked according to package directions
• additional fresh thyme, optional

Instructions

For the meatballs:

1. To make meatballs, combine chicken breast, bread, onion, milk, mustard, thyme, salt, and pepper in a large bowl. Toss with a fork until combined and smooth, but try not to over-mix. Using your hands, or a small scoop, form the mixture into 1½” meatballs (I usually get 20-24).
2. Heat a drizzle of olive oil in a large saute pan over medium heat. Working in batches, so as not to overcrowd them, add meatballs to the pan. Cook until well browned and cooked through, turning regularly and adding more olive oil as necessary (this took me about 8-10 minutes per batch). Transfer cooked meatballs to a plate and repeat with remaining meatballs.
3. Add the mushrooms and butter to the same saute pan and cook over medium heat, turning often, until mushrooms are golden and cooked through. If mushrooms begin to stick, feel free to add a little more butter or a small drizzle of olive oil. Add garlic and a pinch of salt and pepper and cook 1 minute more. Sprinkle flour over the mushroom/garlic mixture and stir to coat well. Pour in chicken broth and stir to scrape up any browned bits from the pan. Cook over medium heat 5-7 minutes, or until sauce has thickened somewhat.
4. Whisk in sour cream and Dijon mustard until smooth. Taste sauce and add additional salt and pepper as desired.
5. If serving to children or for ease of serving, slice meatballs in half. Return meatballs to the skillet and stir to coat with sauce. Add noodles to the pan and stir to coat. Top with an additional sprinkle of fresh thyme for garnish, if desired.

Bacon Buns

Here it is--the last recipe of Bacon Week here at Yum In My Tum.  Add these bacon & onion filled rolls to your next supper!  My brother, who's a bacon-lover, couldn't get enough of these.  He requests them often when he comes to dinner at my house.  Thank you Taste of Home.

Photo by Taste of Home

Ingredients

• 10 bacon strips, diced
• 1/3 cup chopped onion
• 1 package (16 ounces) hot roll mix
• 1 egg, lightly beaten
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• Directions
• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
• Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
• Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
• Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.