Wheat Hamburger Buns

The idea of making your own hamburger buns seemed kind of ridiculous to me at first. Why in the world would you go through that trouble when you could buy some decent ones for just a couple of bucks? I had seen a couple recipes for buns on other blogs but I pretty much just looked over them because I knew I would NEVER make them- or so I thought. But it turns out that I was wrong. It all started when I decided I would buy some buffalo meat at the grocery. It was very hectic, and I just grabbed it without checking the price, which I rarely do. As I was checking out, I realized it cost $11! Holy cow. There is no way I am just going to use this buffalo to make chili like originally planned. So, I decided to make burgers, but of course I didn't have any buns. Well, I guess it was time to make them, and it actually was a pretty good way to spend my lazy Saturday!

I found the recipe on Annie's Eats. I love her blog because I have never been disappointed by one of her recipes! Mine didn't look nearly as pretty as hers, but I'm used to that! I also used half whole wheat flour to up the nutritional value. I loved the addition of the whole wheat taste, but Nick thought they were a little "too wheaty" for him although he still enjoyed them. So, you can make that call yourself as to how much white vs wheat flour you want to use. We loved them topped with a delicious bison burger- yum! Recipe below is Annie's and my changes are noted in the parentheses.

Whole Wheat Hamburger Buns (adapted from Annie's Eats)
Makes 8 buns

Ingredients:

1 tbsp. sugar

2 ¼ tsp. instant yeast

¼ cup warm water (105°-115°)

1 cup warm milk (105°-115°) (I used 2%)

1 tbsp. vegetable oil (I used olive oil)

1 tsp. salt

3 to 3 ¾ cups all-purpose flour (I used half whole wheat)

1 egg beaten with 1 tbsp. cold water

sesame, poppy or caraway seeds, or coarse salt, for topping (I used sesame seeds)

Directions:

1. In a bowl of an electric mixer, dissolve the sugar and then the yeast in the warm water.  Add the milk, oil, salt and 1 ½ cups of flour to the yeast mixture.  Beat vigorously for 2 minutes. (I wasn't sure which attachment I should use since I am a bread newbie, but I used the paddle attachment and that worked just fine).

2. Gradually add flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl *.  (This will vary but mine was pulling away after I added 1.5 cups for a total of 3 cups).

3. Switch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes. 

4. Transfer the dough to an oiled bowl. (I just sprayed my bowl with my olive oil mister). Turn once to coat the entire ball of dough in oil. 

5. Cover with a tightly-woven dampened towel and let rise in a warm area until doubled, about one hour. 

6. Turn the dough out onto a lightly oiled work surface.  Working with oiled hands, divide the dough into 8 equal pieces.  Shape each piece into a ball, and flatten into 3 ½ -inch disks.  For soft-sided buns, place them on a well-seasoned baking sheet a half-inch apart so they will grow together when they rise.  For crisper bun, place them three inches apart. ( I spaced mine out.)

7. Cover with a towel and let rise until almost doubled, about 45 minutes. 

8. About 15-20 minutes before you want to bake the buns, preheat the oven to 400°.  Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings. 

9. Bake for 15-20 minutes or until the internal temperature of the bread reaches 190°. (I used my meat thermometer for this, which worked well and they were done in 15 minutes). When the buns are done, remove them from the baking sheet to cool on a wire rack.  This will prevent the crust from becoming soggy.

* Annie's Note: This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns.  So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface.

Southwestern Chicken Soup

I LOVE making soup in the winter. It is just so hearty, warm, filling, and healthy! I make it pretty often (and by "pretty often" I mean Nick is probably sick and tired of it!), but I have so many recipes that I like such as this one and this one that I don't try all that many new ones. I am really glad I tried this one as it will probably go into the regular rotation :) It is slightly spicy from the jalepeno but not at all too hot (you could add more if you really want spicy), and the sweetness of corn was a great addition! It is also great for feeding a crowd. I tripled the recipe below for our community group, and I think everyone liked it :) The recipe is from Cooking Light, but I made a few changes which are reflected below. 

 Southwestern Chicken Soup (adapted from Cooking Light)

Serves 4

Ingredients: 

• Cooking spray
• 1  cup  diced onion
• 2/3  cup diced green bell pepper
• 2 cloves of garlic, minced
• 1  jalapeño pepper, seeded and minced
• 1  pound of chicken breast, cut into bite-sized pieces
• 2  cups  fat-free, less-sodium chicken broth
• 2  teaspoons  chili powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  (15-ounce) can pinto beans, rinsed and drained
• 1  (14-ounce) can diced tomatoes, undrained
• 1  cup  diced avocado
• 1 cup of frozen sweet corn

Directions:

1. Heat a small nonstick Dutch oven over medium-heat. 

2. Coat pan with cooking spray or a little olive oil. 

3. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. 

4. Add chicken; cook 3-5 minutes. 

5. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer until chicken is done, stirring occasionally.

6. Add corn and cook until corn has thawed.

7. Remove from heat. 

8. Serve with avocado.

Tate's Bake Shop Sugar Cookies

Let's talk about sugar cookies. Christmas is really their season. While they are delicious any time of the year, I think the time they really shine is during the holidays because of all the pretty colored frosting and sprinkles. Most often though, it is the "cut out" sugar cookies rather than the "drop" kind that you see around. While the cut out ones are awfully pretty and festive, I feel like they just can't compare to the taste of the drop cookies, not-to-mention that they are definitely less time consuming. I think we can all agree that we could use a little extra time during Christmas! I know more hours in the day is definitely at the top of my wish list :) Now, these cookies in particular are something special. My decorating skills may be lacking, but these cookies definitely made up for that in taste! They had a great flavor and texture- soft and chewy on the inside and slightly crispy on the bottom. They will definitely be my "go-to" recipe in the future!

Old Fashioned Sugar Cookies (from Tate's Bake Shop Cookbook, seen on Smells like Home)
(Recipe yielded about 40 med-lg cookies) 
Ingredients:

• 3 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup salted butter, room temperature
• 2 cups sugar
• 1 tbsp vanilla
• 1 large egg
• 1 cup sour cream

Directions:

1. Preheat the oven to 350 degrees.
2. Line cookie sheets with parchment paper. (You don't have to do this, but the bottoms came out more browned when I didn't)
3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
4. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. 
5. Add the vanilla and egg.  Mix together.
6. Then, add the sour cream and mix it well.  
7. Add the flour mixture and mix it until it is combined.
8. Drop the cookies onto the prepared cookie sheets 2-3 inches apart as they do spread.
9. Bake for 12-15 minutes or until they are light brown.  Cool them on the cookie sheets for about 5 minutes, and remove them to wire cooling racks to cool completely.

 For the Frosting:
Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tsp vanilla extract
• Pinch of salt
• 4 cups confectioners’ sugar, sifted
• 2 tbsp milk
• Food coloring (optional)

Directions:

1. Beat butter with a mixer for about 1 minute or until smooth.
2. Add vanilla, salt, sugar, and milk and beat again until smooth.
3. Add food coloring if you want and spread over cooled cookies. 
   
   

Pear Salad with Maple Vinaigrette

Making your own salad dressing is really quite simple and takes a salad from good to delicious! So often I rely on bottled salad dressing, but the extra 5 minutes it takes to make is really worth it- that is if you have an extra 5 minutes on that given day! I loved how the slight sweetness of the maple came through and also gave it a more seasonal flavor as maple really makes me think of the fall and winter. It was great on the pear salad, but I also used the leftovers through out the week on a salad with apples, which was equally delicious.

 Pear Salad with Maple Vinaigrette (from Taste of South magazine)
Ingredients:
For Salad:

• Bibb lettuce (or any kind you prefer)
• Pear
• Dried cranberries
• Blue cheese
• Toasted walnuts

  For Dressing: 

•  1/4 cup  maple syrup  
•  1/4 cup  olive oil
•  3 tablespoons  balsamic vinegar
•  1 tablespoon  Dijon-style mustard
•  1/4 teaspoon  ground black pepper
•  1/8 teaspoon salt 

 Directions:

1. Place handful or 2 of lettuce on each plate and top with pear, blue cheese, dried cranberries, and walnuts.
2. Combine all dressing ingredients together in a bowl and drizzle on top of salad.  

Pumpkin Polenta with Turkey Sausage and Greens

 Whenever I come across recipes with greens in them, I instantly think "Oh, delicious! I HAVE to make that," even when it is cooked spinach, which after several tries I am always disappointed in it and never learn my lesson! However, when I stumbled across Cara's Blog, I saw pumpkin polenta (delicious), turkey sausage (delicious), and swiss chard (hmmm- never had it but it sure looks delicious), I immediately knew I wanted to make it! I saw the swiss chard at the grocery store, but i chickened out and went with the safe choice of collard greens because I know I love those! Also, they come in a pre-cut and washed bag, which was a big selling point.

 
Nick and I both loved this! The polenta was so creamy without adding any cream or butter, and the addition of the pumpkin was not only healthy, but also really tasty. I may never make polenta without pumpkin again! We had some leftover that Nick ate for dinner the next night, and I have to admit I was a little jealous (not that the leftover soup that I had eaten for the past 5 meals wasn't delicious...) Can't wait to make this again!

Pumpkin Polenta with Turkey Sausage and Greens (adapted from Cara's Cravings)
Serves 3 
Ingredients: 
For the polenta:

• 1.5 cups pumpkin puree
• 3/4 cup course ground polenta (I used Bob's Red Mill)
• 2.25 cups of water
• salt and pepper

For the Turkey Sausage and Greens Saute:

•  3 links spicy turkey sausage, casing removed
• 1/2 sweet onion, thinly sliced
• 3 cloves of garlic, minced
• 1 tsp olive oil
• 8 oz trimmed collard greens (I used half a bag of these, which are washed and ready to go)
• 3/4 cup halved grape tomatoes
• 2 Tbsp balsamic vinegar
• 1/4 cup chicken broth
• salt and pepper

Directions:

1. In a nonstick skillet over medium heat, cook the turkey sausage, stirring to crumble.  Once it has cooked through, remove it from the pan and put on a plate lined with a paper towel.
2. In the same skillet, heat 1 tsp olive oil over medium heat.
3. Add onion and garlic, sprinkle with salt and pepper, and cook until tender.
4. Add tomatoes and collard greens to pan and cook for a couple of minutes. Then add chicken broth, balsamic vinegar, and season with salt and pepper. Continue cooking until they are wilted.
5. Turn off heat and add turkey sausage back to the pan. Set aside.
6. Combine water and pumpkin in medium or large sauce pan. Bring to a boil. 
7. Slowly stream in the polenta, stirring constantly so it does not clump. Continue to cook stirring often with a whisk until thickened, about 10-15 minutes. Season with salt and pepper. If you have a handy assistant, they can complete steps 6-7 while you do steps 1-5 :)
8. If necessary, reheat turkey sausage and greens mixture.
9. Serve by dividing polenta among plates and topping with turkey sausage and greens mixture.

Healthy Stuffin Muffins

 A few weeks ago I received a loaf of Nature's Pride Oven Classics 100% Whole Wheat Bread as a part of the Foodbuzz Tastemaker Program. I decided it would be perfect to make a "healthified" version of my favorite Thanksgiving side dish- stuffing! Although I suppose it is technically dressing since it isn't stuffed into a turkey. However, "Dressing Muffin" doesn't quite have the same ring to it as "Stuffin Muffin!" I love the muffin form because it not only bakes faster, but it is also a perfectly portioned serving.  Try adding these to your Thanksgiving table for a yummy and healthy side dish!
 
Ingredients:
Makes 12 Stuffin Muffins

• 10 pieces of whole wheat bread, toasted
• 1 tsp olive oil
• 2/3 cup finely diced onion
• 2/3 cup finely diced carrot
• 2/3 cup finely diced celery
• 1 cup reduced sodium chicken broth
• 2 tsp poultry seasoning
• 3/4 cup Trader Joe's butternut squash soup 
• 1 egg, beaten
• salt and pepper

Directions:

1. Preheat oven to 375 F.
2.  Cut toasted bread into cubes and put in a medium bowl.
3. In a nonstick skillet over medium heat, saute the onion, carrot, and celery in olive oil. Sprinkle with salt and pepper.
4. Once the veggies begin to soften, add the poultry seasoning. Add a splash of chicken broth and stir around to evenly coat the veggies with the seasoning.
5. When the veggies have softened, add them to the bowl with the bread cubes.
6. Add the egg, butternut squash soup, and chicken broth to the bowl and stir around so bread absorbs all the liquid.
7. Let sit for a few minutes to soak.
8. Spray a muffin pay with nonstick cooking spray. 
9. Divide the batter evenly among the muffin pan.
10. Bake until cooked through- about 25-30 min.

Skinny Mashed Potatoes

 Mashed potatoes are a classic American side dish, but I always shy away from them because the generally have so much butter and cream added to make them "good." I have made some in the past that I thought turned out ok, but they weren't really "blog-worthy." Now I am happy to say that I have found the recipe that I will be making from now on! They don't have to be unhealthy to taste good!

  Skinny Mashed Potatoes (Serves 4)
Ingredients:

• 1 lb red potatoes, diced
• 8 oz cauliflower
• 1/4 cup milk 
• 1/4 reduced sodium chicken broth
• 1 oz reduced fat cream cheese
• 1/4 tsp ground black pepper
• 3/4 tsp kosher salt (use less if using regular table salt) 
• chives (optional) 

Directions:

1. Steam potatoes and cauliflower until fork tender.
2. Heat milk, chicken broth, and reduced fat cream cheese in a microwave-safe bowl for about 30 seconds.
3. Add potatoes, cauliflower, salt, and pepper to the bowl.
4. Mash all ingredients together until desired consistency is reached. (Don't use a food processor or hand blender unless you want them to be like glue... learned that one the hard way!)
5. Top with chives and serve!

Approx nutrition facts per serving:
Calories: 115
Fat: 0.5 g
Carbs: 23g
Protein: 5g

Rustic Cranberry Apple Galette with Preserved Walnuts

 I love "rustic" dishes because basically that means you don't have to be precise or make it look perfect. It's charming all on its own. This galette was full of fall flavors, and I loved that it wasn't overly sweet. I also liked the pop of the tart cranberries contrasted with the sweetness of the apples. The addition of the preserved walnuts was a special treat, but you can definitely substitute regular walnuts or leave them out altogether. I had never even heard of preserved walnuts before, but Nick's mom gave us some on our last visit. I was determined to find a way to use them seeing as they aren't the most common ingredient, and this dessert was perfect because they complemented the fruits well. Another plus about this recipe is that it is so easy I was able to throw it together on weeknight!

 Rustic Cranberry Apple Galette with Preserved Walnuts
Ingredients:

• 1 unbaked pie crust
• 2 large apples, large diced- about 1 lb (I used Jonagold) 
• 1/2 cup cranberries
• 1/2 cup chopped preserved walnuts (or regular walnuts)
• 1.5 Tbsp cinnamon
• 3 Tbsp sugar

Directions:

1. Pre heat oven to 350 degrees F.
2. Toss apples, cranberries, walnuts, cinnamon and sugar together in a bowl.
3. Roll out pie crust and place on a baking sheet lined with parchment paper.
4. Place cranberry apple filling in middle of the pie crust, leaving a border of about 1-2 inches. The pile will probably appear to be too much/too high, but this is ok because it will cook down. 
5. Bake for about 45 minutes or until pie crust has browned slightly.
6. Let cool for at least 15-20 minutes before serving.