Onion Swirl Buns (bread Machine)

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 3/4-1 cup warm water
• 2 tablespoons margarine or 2 tablespoons butter
• 1 large egg
• 3 1/2 cups bread flour
• 1 1/4 teaspoons salt
• 1 teaspoon minced onions or 1 teaspoon onion powder
• 1 tablespoon instant yeast
• 2 onions, chopped and sauteed
• 1 egg, beaten with water
• poppy seeds (optional) or sesame seeds (optional)

Recipe

• 1 place first 7 ingredients in order as listed in bread machine on the dough setting,.
• 2 when cycle is done roll dough out onto lightly oil surface and roll out into a 12x17 rectangle, spread sauteed onions over surface and roll up starting at the shorter side pinch edge to seal.
• 3 let rise to double its size,cut into eight slices, place on cookie sheet and top with beaten egg and seeds if desired. bake for 20 - 25 min at 375 till nice and golden.

Moroccan Meatball And Lentil Bake With Company!

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs minced beef
• 1 garlic clove, peeled & crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1 large onion, peeled & finely diced
• 1 egg, beaten
• 2 ounces flour
• salt & pepper
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 garlic clove, peeled & crushed
• 1 onion, peeled & diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 4 ounces split red lentils or 4 ounces puy lentils
• 16 ounces chopped tomatoes
• 1 pint vegetable stock
• 1 cinnamon stick
• 8 ounces no-soak whole dried apricots
• 1 lb cherry tomatoes, on the vine
• 2 tablespoons olive oil
• 2 fennel bulbs, sliced, keep the fronds
• 2 onions, peeled & quartered
• 4 carrots, peeled & cut into 1-inch chunks
• 2 ounces brown sugar
• 3 fluid ounces vegetable stock
• 1 orange, juice and zest of, grated
• salt & pepper
• fennel bulb, green fronds from
• 1 teaspoon fennel seed (optional)

Recipe

• 1 heat oven to 180c/fan 160c/gas 4.
• 2 meatballs:.
• 3 mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
• 4 break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
• 5 mix together well, using your hands.
• 6 shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
• 7 roll them into the flour and heat up the olive oil in a large frying pan.
• 8 fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
• 9 put the meatballs to one side.
• 10 lentils:.
• 11 heat up the olive oil in the same frying pan as the meatballs were cooked inches.
• 12 fry the garlic and onion over a low heat until translucent & golden but not brown.
• 13 add the spices and then the lentils and stir them around to get a good coating of the oil.
• 14 add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
• 15 give them all a good stir and cook over a low heat for about 2 minutes.
• 16 pour the lentils into a large ovenproof dish and place the meatballs on top. scatter the cherry tomatoes around the meatballs.(they look good if kept on the vine).
• 17 cover and cook for about 1 hr, or until the sauce has thickened.
• 18 take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
• 19 remove the cinnamon stick before serving.
• 20 whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
• 21 take a large wok and heat up the olive oil.
• 22 add the fennel bulb, onions & carrots and stir well.
• 23 add the brown sugar, stir well & turn up the heat. cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
• 24 turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
• 25 add the orange juice and mix well, cook without a lid for a further 5 minutes.
• 26 pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
• 27 serve alongside the meatball and lentil bake.
• 28 garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
• 29 flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.

Nan (pakistani Flat Bread)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup warm water
• 2 tablespoons unsalted butter
• 1 tablespoon dry yeast
• 1 teaspoon salt
• 1 tablespoon honey
• 2 3/4 cups whole wheat flour (approx)

Recipe

• 1 stir the butter into the warm water until it melts (this should take about 1 minute at the most).
• 2 stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes).
• 3 stir in honey.
• 4 gradually work in enough flour to make a soft, workable dough.
• 5 turn out on a floured board and knead until elastic and smooth.
• 6 let rise until doubled in bulk (30 minutes).
• 7 preheat oven to 500°f.
• 8 turn out on a floured board and knead briefly.
• 9 form into 12 balls.
• 10 roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
• 11 turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much).

Light Corn Bread (ww Friendly)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 cup plus 1 tablespoon yellow cornmeal
• 2/3 cup flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2/3 cup fat-free buttermilk (or 2/3 cup skim milk with 1 tsp lemon juice)
• 1 egg
• 1 egg

Recipe

• 1 preheat oven to 375 degrees f.
• 2 spray an 8 x 8 inch baking dish with pam.
• 3 combine dry ingredients in bowl (cornmeal - salt).
• 4 combine remainder of ingredients in a seperate bowl or large measuring cup.
• 5 add the wet ingredients to the dry, stirring to combine.
• 6 using a rubber spatula transfer batter to baking dish, spreading evenly.
• 7 bake for 15 mintues or until golden brown and toothpick comes out clean.
• 8 cool for 5 minutes on a wire rack before serving.

Ice Box Bran Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 cups boiling water
• 2 cups all-bran cereal or 2 cups bran buds
• 3 cups sugar
• 1 cup crisco
• 4 eggs
• 1 quart buttermilk
• 5 cups flour
• 1 teaspoon salt
• 5 teaspoons baking soda
• 4 cups all-bran cereal

Recipe

• 1 pour boiling water over all-bran or buds and let stand.
• 2 cream together crisco and sugar and add to bran.
• 3 add the well-beaten eggs and buttermilk and the soaked bran mixture.
• 4 then slowly add the flour, salt, soda and fold in 4 cups all-bran.
• 5 store in covered container in the refrigerator and use as desired. improves with age. if you have leftovers, microwave for about 20 seconds. when filling muffin pans, do not stir refrigerated batter. bake for 20 minutes at 375°. will keep 6 weeks in refrigerator.

Onion-poppy Seed Loaf

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 cup water
• 1/2 cup chopped onion
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 3 cups bread flour
• 2 tablespoons poppy seeds
• 2 tablespoons sugar
• 1 tablespoon dry milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons bread machine yeast

Recipe

• 1 measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
• 2 select basic/ cycle.
• 3 use medium or light crust colour.
• 4 remove baked bread from pan and cool on wire rack.

Greek Grilled Pita Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 pinch dried red pepper flakes
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/3 cup crumbled feta cheese
• 1 tablespoon chopped fresh oregano
• 2 (7 inch) pita breads, without pockets
• 2 large vine ripe tomatoes, cut in wedges
• 1 cup thinly sliced red onion
• 1 large cucumber, peeled and sliced crosswise
• 1/3 cup pitted kalamata olive, cut in half
• 1/4 cup coarsely chopped italian parsley

Recipe

• 1 preheat the grill.
• 2 in a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. set aside.
• 3 place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. remove and cut each pita in half, and then into 1 inch strips.
• 4 add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. serve immediately.