Aunt Trish's Refrigerator Roll Dough

From Cecily at my bridal shower

recipe makes 2 doz/4 doz/6 doz

4c 3c 2c lukewarm buttermilk
4c 3c 2c flour
4t 1T 2t yeast
4T 3T 2T water

Mix together, cover, let sit 1 hour on cupboard.

Add:
4  3  2  eggs
3/4c 1/2c 3/8c melted butter
2.5t 2t 1 1/4t salt
1.3t 1t 2/3 t soda
3/8c 1/2c 3/8c sugar (or...less. This amount is good for cinnamon rolls)
6 2/3 c 5c 3.5c flour

Mix thoroughly with kitchen aid dough hook. Don't over flour! Cover and let rise 1 hour. Punch down and refrigerate covered for up to a week. If you make it in the kitchen aid, refrigerate in a larger bowl! Shape and let rise for 2 hours or until double before baking at 375 for 15 min or so. 

Masaman Curry

I usually make this the day before. I never add the spices because I just assume that curry paste contains the essential spices. But I'm sure they'd be good. Adapted from Katie Christensen

3 T (1/2 small can) masaman curry paste
1 15-oz can coconut milk
1 lb chicken breast (or 1.5 lbs) cut into 1 inch cubes  (or smaller)
1 large onion cut into 1 inch cubes
2 large potatoes, russet or sweet, cut into 1 inch cubes
3 T sugar (or less)
2 t salt
Optional: 1 cinnamon stick, 1 T tamarind, 2 pinches cardamon, 2 bay leaves

Heat milk and paste over medium heat, stirring occasionally. When you see red oil bubbling (after about 5 min) add meat, sugar, salt, spices, and stir. Add  1.5 cups water or enough to cover meat. Stew for 30 minutes or until meat is tender. Add veggies and simmer for 20 minutes. Serve over white or brown rice.

10 Loaf Bread Recipe

From...Kim? Cecily? and heavily adapted. the original called for half WW half white flour, we just do 100% whole wheat and increased the original gluten from 1/2 + 2T to 1 cup.

9 c warm water
1/2 c + 1 T yeast (we use dry active...or whatever they sell at Costco)
4 3/8 c rolled oats
1 c sugar (or much less if you want)
1 1/4 c oil
2 T salt
1/2 cup molasses (we don't use)
1 c gluten (Bob's Red Mill usually)
20 c whole wheat flour (18 at first, add more if dough is too wet after 5 min mixing)

Mix 10 or 15 min in big mixer, rise 1 hour, cut into 10 pieces, roll into balls, bake 40 min at 350 in vertical juicy-juice cana

Quinoa Tabbouleh Salad (Quinoa Summer Salad)

From YahooFood, of all places. This makes quite a lot.

3 cups cooked quinoa (recipe below)

3 cucumbers, diced
2 bunches green onions, chopped (I never use)
1 cup cherry tomatoes, sliced in half (or roma, chopped)
1 cup chopped parsley
½ cup chopped mint
¼ cup freshly squeezed lemon juice (or not fresh. Or lime!)
½ cup crumbled feta cheese
2 tsp. lemon zest (if you have some!)
½ tsp. sea salt
Freshly ground pepper
¼ cup extra virgin olive oil

In a large bowl, combine all of the ingredients, finishing with the oil. Gently toss to combine, adding more salt and pepper to taste. 

Quinoa

There are many varieties of quinoa on the market, and this method works for all of them. 

2 cups quinoa
4 cups water or vegetable broth
1 Tbsp. kosher salt
Extra virgin olive oil (optional)

Place the quinoa in a large bowl and fill it with clean water. Let it soak for about 2 minutes, then swish the quinoa around to remove its soapy tasting coating. Drain, straining the quinoa in a fine mesh sieve.

In a medium saucepan, bring quinoa, liquid, salt and oil, if using, to a boil. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 minutes. 

Fluff and let cool.

Pumpkin White Chocolate Mousse Cheesecake

From Mel

We had this for Thanksgiving '15 and Jonathan loved it, describing the topping as "truly comforting". As always, I cut the sugar significantly in all three layers and it was delicious. Per Mel's instructions, I just added all parts of the topping except the chocolate to the blender and blended until smooth, then I added the chocolate and pulsed a few times.

• 2 cups graham cracker crumbs (about 14 rectangle crackers)
• 2 tablespoons brown sugar (or...none)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 8 tablespoons butter, melted
Cheesecake:
• 3 (8 ounces each) packages cream cheese, softened
• 1 1/2 cups sour cream
• 3 tablespoons cornstarch
• 1 1/2 cups granulated sugar (or...2/3 cups)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of cloves
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree (or about 2 cups if using homemade)
White Chocolate Topping:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar (or...1)
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• 4 ounces cream cheese, softened
• 4 ounces white chocolate, melted

DIRECTIONS

1. For the crust, preheat the oven to 375 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the melted butter and mix until combined and it looks like wet sand. Press the crumbs into the bottom and just a bit up the sides of a 10-inch springform pan. Place the springform pan on a foil-lined larger baking pan and bake for about 8 minutes until the crust is just lightly golden and smells fragrant. Remove from the oven and let cool. Reduce the heat to 350 degrees F. 
2. For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated. Mix in the vanilla and pumpkin until just combined. 
3. Spread the batter evenly over the crust and bake (keeping the pan still on the foil-lined baking sheet; helps prevent any leaking butter/batter from dirtying your oven) for 45-60 minutes, until the edges are set and the center slightly jiggles. Let the cheesecake cool completely. 
4. For the white chocolate topping blend all ingredients (except chocolate) in blender until smooth. Then fold in chocolate. [Mel has instructions for using a hand mixer instead]. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate topping on top of the cooled cheesecake. Refrigerate for at least 1-2 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.

Asian Chicken Lettuce Wraps

The chicken part of this mixture freezes very well.

Adapted from Mel

1 1/2 c water 

1 cup short grain rice (i.e. sushi rice), rinsed (or whatever rice you have)

• 1/2 teaspoon salt
• 2 tablespoons fish sauce (I've made it without and it was actually still great)
• 1 tablespoon reduced-sodium soy sauce
• 3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
• 1 1/2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 1 pound ground chicken
• 2 teaspoons vegetable or canola oil
• 1/4 cup chopped fresh basil (or not)
• 3 green onions, finely chopped (or not)
• 12 Bibb or Boston lettuce leaves (or whatever lettuce your rural grocery store carries...like romaine :-)

DIRECTIONS

1. In a medium saucepan, bring the water, 1/2 teaspoon salt, and rice to a boil high heat. Cover, reduce the heat to low, and cook for 10 minutes. Remove the rice from the heat and let sit, covered, until tender, another 10-15 minutes.
2. Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
3. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chicken, jalapeno, and lime zest and cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is no longer pink, about 5 minutes.
4. Whisk the fish sauce/lime mixture to recombine; add it to the skillet and cook over medium-high heat, stirring constantly, until the sauce has thickened, a minute or two. Off the heat, stir in the fresh basil and scallions. To serve, open up a lettuce leaf, place a small scoop of rice on the bed of lettuce and top with some of the warm chicken mixture.

Chopped Taco Salad

from Mel's Kitchen Cafe

1/2 head romaine lettuce, chopped

• 1/2 head iceberg lettuce, chopped (or just do a head of romaine)
• 1/2 cup cilantro chopped (optional...I usually don't)
• 1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
• 1 cup frozen or fresh corn kernels (thawed if frozen)
• 1 6-ounce can olives, chopped
• 1 15-ounce can black beans, rinsed and drained
• 2 roma or plum tomatoes, chopped
• 1-2 avocados, chopped (serve on the side in case of leftovers)
• (Mel uses taco meat, we usually do this vegetarian)
• Crushed tortilla chips
Dressing:
• 1/4 cup ketchup (we use HFCS free)
• 1/4 cup granulated sugar (we use a lot less)
• 1/4 cup red wine vinegar (or regular vinegar)
• 1/4 cup onion finely chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil (we usually do a lot less)
• Salt and pepper to taste

DIRECTIONS

1. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance. 
2. In a large bowl, toss all the salad ingredients together  except the crushed tortilla tips. 
3. Serve the salad with the dressing and crushed tortilla tips.

Quinoa Chili

This is my favorite chili. The sour cream/avacado are important.

1 T canola or olive oil
1 large yellow onion, diced 
2 sweet green or red peppers, chopped
2 cloves garlic, minced
2-3 teaspoons salt (or you can add it at the end)2 teaspoons cumin
2 teaspoons chili powder1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
1 cup quinoa, rinsed in warm water &amp drained
1-1 1/2 cup frozen corn
2 cans diced tomatoes (fire roasted are great-15 oz)
1 can black beans, rinsed & drained 
2 cups water

Heat oil in large pot over medium heat. Add onions, and sauté until tender and starting to caramelize 5+ minutes. Add salt, garlic, pepper and spices; sauté for 5 more minutes. Add rinsed quinoa and stir in. Add corn, tomatoes, and water.  Simmer together 20 minutes. Add beans to the pot and simmer another 10 minutes. Serve with grated cheese, sour cream, diced avocadoes and tortilla chips!  Makes 6-8 (1 Cup) Servings.  

I have made this in the Instant Pot by sautéing the onion/red pepper/garlic then adding all other ingredients and cooking at high pressure for 6 minutes (with quick release because we're always in a hurry...)

Adapted from "Baking with Big Red" who adapted it from Feed Your Family :-)