Whole Grain Cinnamon Rolls

Originally posted on: http://goodcheapeats.com/2009/10/whole-grain-cinnamon-rolls/

Preparation Time: 1 hour and 40 minutes
Cook time: 25 minutes
Total time: 2 hours 5 minutes
12 rolls

Ingredients:

• 2 cups milk
• 4 1/2 tablespoons butter
• 1/2 tablespoon vanilla extract
• 1/2 cup All-Bran cereal or quick rolled oats
• 2 cups whole wheat flour
• 2 to 2 1/2 cups unbleached, all-purpose flour
• 1/4 cup granulated sugar
• 1 3/4 teaspoon salt
• 3 3/4 teaspoon yeast
• 3 1/2 tablespoons butter, softened
• 3/4 cup dark brown sugar
• 1 tablespoon cinnamon
• 3/4 cup powdered sugar
• 1 – 2 Tablespoons milk

Instructions:

1. Combine dough ingredients in the bread machine according to manufacturer’s instructions. Use 4 cups of flour to start. Add more flour in case the dough is too wet. Program for Dough and allow the machine to do its magic.
2. If you don’t have a bread machine, you can still make this recipe. Warm the milk slightly and melt the 4 1/2 tablespoons butter in a medium saucepan. As long as the temperature is not above 115 degrees, add the granulated sugar, vanilla, and yeast. Let that rest for 5 minutes. Transfer to a large mixing bowl, then add the flours and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.
3. When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread the 3 1/2 tablespoons softened butter over surface. In small bowl, combine the brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal.
4. Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.
5. Allow the rolls to rise another 30 minutes before baking. Or you can cover the with plastic wrap and refrigerate overnight or wrap well with foil and freeze. Check this post for more tips on freezing cinnamon rolls. In the morning, remove from refrigerator and allow to rest 20 minutes.
6. Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.
7. Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.

Christmas Brunch Breakfast Casserole

Originally posted on: http://allrecipes.com/recipe/15047/christmas-brunch-casserole/

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt

• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat

Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html

Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin olive oil or vegan butter, divided

2 cloves garlic, minced

1 tsp minced ginger

1 green chili, chopped (optional)

1/2 cup chopped onion 
1/4 tsp cumin powder

1/2 to 3/4 tsp turmeric powder

1/4 tsp fenugreek seeds 

1/4 tsp cardamom powder

1/4 tsp cinnamon powder

1/8 tsp cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 loaded cups

1/2 head of cabbage (or 3 quarts of kale), finely chopped

1/2 tsp salt

Method:
In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Instant Injera - Spongy Ethiopian Bread

Posted on: http://www.girlcooksworld.com/2011/11/injera-spongy-ethiopian-bread-plate.html

Instant Injera- Spongy Ethiopian Bread

YIELD: 10-12 injera

INGREDIENTS:

* 2 cups teff flour
* 1/2 cup rice flour
* 1/2 cup sorghum flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon xanthan gum
* 1 teaspoon salt
* 1/2 cup yogurt
* 3 cups club soda
* ghee or vegetable oil, for oiling skillet

DIRECTIONS:

Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.

Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until the injera is cooked through. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.