Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

Read More

Cream Cheese and Olives Crescents

Baked Goodies

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it.

Lately I’ve been having quite a few rough days for different reasons, but thanks to these days I’ve been able to appreciate my family even more. The support, the love, the understanding and the comfort they provide. The laughs, the peace and the stability. My family is my rock, and this is why even though it’s father’s day I celebrate family.

Now, I’m not saying that fathers don’t deserve their own day, but I think fathers and mothers, grandparents and children should be celebrated every single day. Because at the end of the day, family is the only thing you have that’s not going to change, they will always be there.

So in the spirit of family appreciation I made a special brunch today, and we sat down together as a family and enjoyed each other’s company. Even Stewie got some homemade dog treats, after all, he is part of the family.

And before I share this next great recipe for “Cream Cheese and Olives Crescents”, I just wanted to wish everyone a Happy Father’s Day and a Wonderful family packed week.

Cream Cheese and Olives Whole Wheat Crescents

Cream Cheese and Olives Crescents
Author: 
Recipe type: Bread, Pastry
 
Soft and bread like crescents, filled with cream cheese and olive. The great thing about this dough is that you can fill it with anything else, sweet or savory and it'll turn out just great.
Ingredients
  • 2 ¾ Cup Whole Wheat Flour (550gr)
  • 2 tsp Dry Active Yeast
  • 1 tsp Sugar
  • ½ Cup Cottage Cheese
  • ⅓ Cup Plain Yogurt
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 Cup Warm Water
  • 1 Egg - beaten (For the egg wash)
For The Filling:
  • 250gr Cream Cheese
  • 50g Butter - Melted
  • Salt
  • Pitted Olives
Instructions
Prepare the dough:
  1. Place the flour, yeast and sugar in a mixer bowl and mix together with a spoon. Add in the cottage cheese, yogurt, oil and salt and ½ cup of the water and start mixing using the kneading attachment. Start with low speed and move to medium-low after a minute or so.
  2. Gradually add the rest of the water. The dough should be soft and a bit tacky but it shouldn’t stick to the bowl (extra or less water may be needed based on the flour you use).
  3. Once a dough has formed, pat the dough slightly with oil and cover the bowl with plastic wrap and let dough rest and rise for about 45-60 minutes until it’s double in size.
  4. Punch the dough down (to deflate it) and divide into 2 equal parts.
  5. Roll each part into a ball and on a lightly floured surface, roll into a thin flat circle.
Prepare The filling:
  1. Mix the cream cheese and melted butter together until they form a soft spreadable mix.
  2. You can add spices or herbs as desired.
To fill the crescents:
  1. Using a spatula or butter knife, spread half of the filling on the flattened dough circle and add olives on top.
  2. Using a sharp knife or pizza slicer, slice the circle into 8-10 (depending on the size you want) slices (triangles - like a pizza).
  3. Roll each triangle from the outside to the inside (starting with the wide end and rolling towards the sharp end of the triangle).
  4. Repeat with the second half of the dough and place the filled crescents on a parchment paper layered baking sheet. Make sure that they are at least 1 inch apart.
  5. Cover with a kitchen towel and let the crescents rest for about 30-45 minutes.
  6. Preheat the oven to 375F (180C)
  7. After 30-45 minutes, gently brush each crescent with beaten egg and sprinkle with sesame if desired.
  8. Bake for 20 minutes.
Notes
**After cooled, keep in an airtight container to maintain freshness**

Cream Cheese and Olives Whole Wheat Crescents

Cream Cheese and Olives Whole Wheat Crescents

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it. Lately I’ve been having quite […]

Read More

Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? 🙂

Serve to the kids (or big kids or kids at heart 🙂 ) with ketchup or mustard on the side and you’re a star and if you have a plate with a built in dipping bowl then you’re a superhero 🙂 (click here to see plate).

Also,

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg - Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you […]

Read More

Gooey Whole Wheat Cheese Rolls

Baked Goodies

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂

But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all things cheese twice as much.

I always just wait for him to ask me what’s for dinner or lunch, or what a certain dish is made of, just so I can proudly answer: “Cheese and stuff”

So a couple of weeks ago, instead of making just plain rolls for our brunch, I decided to go cheesy and add some grated cheese which will make the rolls gooey on the inside and delicious on the outside – such a perfect combination. And it was indeed perfect. None were left after brunch and that says a lot.

So these are rolls made from whole wheat flour with added cheese inside, they’re soft, delicious and taste best while still warm. You can definitely reheat them so don’t worry if you didn’t make it to the first batch or arrived late for dinner when these were served – I got you covered.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls
Author: 
Recipe type: Rolls
Cuisine: Cheese
Serves: 10-12 Rolls
 
Gooey rolls filled with warm cheese are such a great gimmick and treat. the kids love it and so do the adults. Easy, wholesome, cheesy.
Ingredients
  • 500gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • ½ Tbsp Salt
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • ¾ Cup Warm Water + 2 Tbsp (you may not need these 2 Tbsp)
For Filling:
  • 1 Cup Grated Cheese
For Brushing:
  • 3 Tbsp Butter - Melted
Instructions
  1. Place the flour, yeast, sugar, salt, oil and milk in a mixer bowl and add half the water and mix, using kneading attachment, on low speed.
  2. Gradually drizzle in the rest of the water until you get an even dough that’s soft and not sticky. If it is still hard/dry, add a bit water (1 Tbsp at a time).
  3. Remove dough from bowl and place on a lightly .floured surface
  4. Divide into 10-12 pieces (depending on the roll size you want - I made 10) and roll each piece into a ball.
  5. Place each ball in your hand and using your fingers, create a bowl shape.
  6. Place 1 Tbsp filling (grated cheese) inside the dough “bowl” and close tight back into a ball shape. Make sure you tighten the bottom so it won’t open while baking.
  7. Place each filled ball in a parchment paper layered baking sheet, with the smooth side facing up (the side where you pinched the opening to close into a ball should now be the bottom of the roll).
  8. Repeat with the other dough balls.
  9. Let the rolls rest in the baking sheet for about 45 minutes until they rise (about 1 ½ -2 times the size at the beginning).
  10. Preheat oven to 375F/ 180C and melt 3 Tbsp butter for brushing
  11. After 45 minutes, gently brush each roll with the melted butter (you can also sprinkle with any leftover grated cheese on top)
  12. Bake in the preheated oven for 25 minutes or until golden brown.
  13. Serve fresh and warm.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂 But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all […]

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Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust

Baked Goodies | Home Made Cooking

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia.

BUT, since it is the first day of spring in many other places around the globe, I thought I’d prepare something more colorful, colorful yet warm that is, and what’s better than a Chicken Pot Pie? but I need a vegetarian twist, I actually need to make a Chickenless Pot Pie – so I did.

To be honest, I never made chicken pot pie, I only heard stories about how good it is. For me, pie is something solid, and yet the filling in this one is a bit liquidy and chowder-y (if that’s even a word). Nevertheless, I loved it!

So great filling – check, but I need a good crust.

Worry not – I got you covered, I came up with a fantastic Coconut Oil Crust that is out of this world good. It was super easy and so delicious!

I have to say, that my first chicken pot pie experience was a great one! I loved the results and I loved that when we were done eating the pie dish was clean empty. The kids loved it and the hubby just kept on slicing another piece. What can I say – if you’re looking for a good Chickenless Pot Pie recipe, it’s this one right here.

Happy Spring everyone!

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust
Author: 
Recipe type: Lunch, Supper
Cuisine: Vegetarian
 
The vegetarian version of chicken pot pie - yes, it exists and it is really good! With this coconut oil crust it's just perfect.
Ingredients
For the filling:
  • 1 Cup Thinly Sliced Carrots
  • 1 Cup Green Peas (From a Can)
  • 1 Cup Small Diced Potatoes
  • ½ Cup Thinly Sliced Celery Sticks
  • ⅓ Cup finely Chopped Onion
  • ½ Cup Coconut Oil (Solid)
  • ⅓ Cup Whole Wheat Flour
  • ¾ tsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Celery Seeds
  • ¼ tsp Garlic Powder
  • 1 ¾ Cup Vegetable Broth
  • ⅔ Cup Milk
For the crust:
  • 1 ½ Cup Whole Wheat Flour
  • 1 tsp Salt
  • ½ Cup Coconut Oil (Solid)
  • 1 Egg
  • 5 Tbsp - ¼ Cup Cold Water
Instructions
Prepare the crust:
  1. In a medium mixing bowl combine the flour, salt, coconut oil and egg. Mix them together only until they form a sandy textured mix.
  2. Gradually add in the cold water, a little bit at a time while mixing it and until you get an even dough ball. You’ll notice the dough separating from the bowl’s sides. The dough should be soft and not sticky.
  3. Cover the bowl and place it in the fridge for at least 45 minutes.
Prepare the filling:
  1. Place the carrots, potatoes and celery in a medium pot and cover with water.
  2. Bring to boil and cook until they are tender (about 15 minutes).
  3. Drain from water and set the vegetables aside in a medium bowl.
  4. Add in the green peas.
  5. On a deep skillet or medium saucepan, melt the coconut oil over medium heat and add in the chopped onion. Cook while stirring occasionally, until onion is translucent.
  6. Add in the spices and give it a couple of stirs.
  7. Slowly add in the flour and stir to avoid lumps.
  8. Lower the heat a bit (to medium- low) and slowly drizzle in the broth and milk while stirring.
  9. Simmer over low heat while stirring occasionally until the mix thickens.
  10. Pour the thick mix from the skillet into the bowl with the vegetables and gently mix together until you get an even mix.
Prepare the pie:
  1. Preheat oven to 425F (220C)
  2. Prepare 9" (you can also use 9.5") pie dish
  3. Take the dough out of the fridge and divide into 2 equal halves.
  4. Roll the first half into a 13”-14” circle and place it in the pie dish - this will be the bottom crust (Make sure the edges are slightly larger than the pie dish).
  5. Pour the filling into the pie dish to go on top of the pie dough you just placed there.
  6. Roll the second half of the dough just like you did with the first half and place it on top of the filling.
  7. Seal the edges and cut small slits in the top to allow steam to escape.
  8. Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the filling is bubbly.
  9. If the top of the pie becomes too dark too soon, loosely cover with foil and continue baking.
  10. Let the pie cool for 10 minutes before serving.

Filling recipe adapted from “The Food Network”

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia. BUT, since it is the first day of spring in […]

Read More

Homemade Soft Whole Wheat Sesame Bagels

Baked Goodies

I just came back from visiting my family for a week.

A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids.

It was an amazing week with a pretty painful finale. On the way back my flight got delayed for 4 hours while passengers were already inside the airplane! I missed my connection flight, I haven’t slept all night and was issued an early morning flight home instead, so I was basically on my way home for a day and a half.

saying that I was a walking dead when I got back home would be an understatement. Too bad Air Canada couldn’t make an effort to make sure the end of my vacation was as good as the vacation itself.

Although I’m back, I still feel kind of disconnected from reality, sort of floating, so naturally I’m not in the kitchen all day and I don’t have as many ideas as I have when I’m down to earth.

My husband suggested we have bagels with cream cheese and smoked salmon for breakfast, but of course, I’m not really here so I forgot to get the bagels when I went shopping. Nevertheless, the solution was obvious -I was going to make bagels and we were going to have our planned breakfast, for supper.

I feel so much safer when I know exactly what goes into my food, so making these homemade bagels is definitely a win-win. I get to serve light supper (or breakfast), I get to eat healthier and I may even have some time left to actually watch something on TV without passing out – woohoo.

These are soft, easy and great tasting bagels. You can also add some fried onion to the dough or cinnamon and raisins. Enjoy.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels
Author: 
Recipe type: Bagel
Cuisine: Baked Goods
 
These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
  • 1Kg Whole Wheat Flour
  • 3 tsp Dry Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Salt
  • ¼ Cup Vegetable Oil
  • 2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
  • 1 Egg
  • 2 Tbsp Water
  • Sesame - In separate plate
Instructions
  1. Put the flour and yeast in a mixer bowl and combine
  2. Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
  3. Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
  4. The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
  5. You may end up needing a bit more or less water, depending on your flour absorbance.
  6. Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
  7. Cover the mixing bowl with dough and let it rest for 30 minutes.
  8. Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
  9. After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
  10. Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
  11. Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
  12. Make sure the bagels are at least 2 inches apart because they will grow while baking.
  13. Let the bagels rest in the baking sheet for additional 30 minutes.
  14. Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
  15. After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

I just came back from visiting my family for a week. A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids. It was an amazing week with a pretty painful finale. On the […]

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Savory Whole Wheat Rolled Cheese Crackers

Baked Goodies

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, have dinner (which was obviously all ready and served for me), the kids’ lunch boxes all prepared and that all that’s left for me to do is to sit back, have my cup of coffee or tea and watch one of my series on TV.

But then I wake up, I pinch myself, and semi happy semi disappointed I go on.

My passion is cooking and baking but trying to find the time to fit it in a busy day is sometimes impossible, so I find a silver lining, I make cooking and baking fit into my life and not the other way around.

What I do is I just make it simple, as simple as mix, roll, freeze (go do errands), slice and bake. And although it sounds like quite a few steps it’s not, because guess what, when I felt like baking these Cheese Cookies I had zero time for it. It took me 10 minutes to mix everything together and 5 more minutes to slice. In between I was able to squeeze a drive to the store, picking up the kids from school and making dinner.

At the end of the day I had one messy kitchen, 2 happy kids and a bunch of Cheese Cookies.

Most women are natural born multi-taskers but when you have a recipe like this that plays by your rules and fits right in, it’s a keeper.

And now if you’ll excuse me, I’ll go sail in my “everything was already done for me” fantasy.

Savory Whole Wheat Rolled Cheese Crackers

Savory Whole Wheat Rolled Cheese Crackers
Author: 
Recipe type: Crackers
Cuisine: Whole Wheat, Crackers, Snack
 
these homemade crackers are so easy to make and so tasty to snack on. A matter of mix, roll, freeze, slice and you got yourself a batch.
Ingredients
  • 100gr (½ cup) Butter - Melted
  • 1 Egg
  • 2 Tbsp Plain Yogurt
  • 2 Cups Whole Wheat Flour
  • 1 Cup Grated Cheese (Cheddar, Mozzarella, Gouda or your favorite)
  • 1 ½ tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Flax Seeds
  • 1 tsp Zaatar
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Sesame Seeds
For Sesame Coating:
  • 1 Egg - Beaten (For Egg Wash)
  • Sesame - For coating
Instructions
  1. Place all the ingredients in a mixer bowl and mix until fully combined together to form dough.
  2. Divide the dough into 2 portions and roll each portion into a tube about 16cm long (6 ½ Inches) and 5cm thick (2 inches).
  3. Wrap each roll with plastic wrap and place in the freezer for an hour.
  4. Preheat oven to 350F (175C) and layer a large baking sheet with parchment paper.
  5. Remove from freezer, brush with the beaten egg and roll in sesame (you can also sprinkle it on top of the egg wash after brushing it on).
  6. Place the sesame coated roll on a cutting board and slice (using a sharp knife) into ¾ cm slices (0.3 inch).
  7. Place each slice on the parchment covered baking sheet. Make sure the round slices are at least 1cm (½ inch) apart from each other.
  8. Bake for 20 minutes. Remove from oven and let the cookies cool completely before serving.
Notes
**You can keep the dough rolls in the freezer and use them later. they can be stored in the freezer for up to 3 weeks**

Savory Whole Wheat Rolled Cheese Crackers

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, […]

Read More

Delicious Baked Brown Rice and Vegetable Falafel

Baked Goodies | Home Made Cooking

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect.

Growing up in a place where falafel can be found anywhere and having a big variety of it, obviously resulted in me just loving this dish.

Traditionally falafel is made of chickpeas and delicious spices and I love it because it’s such a great and easy meal. Once you got the falafel patties all you need is to stuff them in a pita with salads and there you have it – lunch! (or dinner)

Over the years I’ve seen people react differently to falafel. Some will love it, some will love it but get stomachaches from it (the chickpeas mostly), some even hate it (how is that possible?), but this version of completely gluten free, vegetarian falafel blew me away.

It started with me thinking what to make for hubby. At first I planned on making soy “meatballs” but then I found out I have no soy, so next, I opened the fridge, and what do I see? brown rice! ta-daaa…I knew what I was going to make!

I made the shape by using the kitchen gadget my dear father in law gave me after we moved to Canada. It’s a falafel scoop (click on the text in bold) words to see what it is) and it shapes the mix into balls, so it looked really authentic.

These Baked Brown Rice And Vegetable Falafel Patties (or balls) are great on their own and also go really good served in you favorite sauce (meatball style). You can also freeze them after they’re ready and use when you need to. Really a treat and so easy and healthy.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Delicious Baked Brown Rice and Vegetable Falafel
Author: 
Recipe type: Vegetarian, Mediterranean
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 28 balls
 
Falafel (apparently) does not have to be made of chickpeas. Check out this recipe - Vegetables, Cornmeal and Spices make all the difference.
Ingredients
  • 1 Cup Cooked Brown Rice
  • ½ Red Bell Pepper
  • 1 Carrot
  • ¼ Small Onion
  • 1 Celery Stick (no leaves)
  • Small Bunch of Fresh Cilantro (about ¼ Cup packed sprigs)
  • 1 Tbsp Olive Oil
  • 1 Egg
  • 8 Tbsp Cornmeal
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • Ground Black Pepper
Instructions
  1. Preheat oven to 375F (190C) and layer baking sheet with parchment paper.
  2. Put the rice, pepper, carrot, onion and celery in a food processor and blend well until finely chopped.
  3. Remove the mix from the food processor to a mixing bowl and add the egg, olive oil and spices and mix well until evenly combined.
  4. Add in the cornmeal and mix together. Depending on the type of cornmeal, you might need to use more or less of it, 1 Tbsp give or take, you just want the mix to be good enough (and no veggie juices) for shaping and placing on the baking sheet.
  5. Using a teaspoon scoop one teaspoon at a time and place on a parchment paper layered baking sheet. You can also try and give it a little ball shape.
  6. Bake in 375F (190C) for 15-20 minutes.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect. Growing up in a place where falafel can be found […]

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