Posts Tagged ‘sun-dried tomatoes’

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Sundried Tomato Clover Rolls

October 9, 2018

20180820 Sundried Clovers 05

These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!

You will need:

  • 2 1/4 t (1 packet) yeast
  • 1/2 c milk, lukewarm
  • 1/3 c water, lukewarm
  • 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
  • 1 t salt
  • 1 egg, beaten
  • 1 T onion powder
  • 3 1/4 c flour
  • 1 c shredded sharp cheddar cheese

20180820 Sundried Clovers 01

Then you will…

  1. In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
  2. Chop the sun-dried tomatoes.
  3. Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
  4. Knead until smooth and soft, 7-8 minutes.
  5. Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
  6. Lightly grease a 12 muffin tin with nonstick cooking spray.
  7. Roll the dough into 36 small balls and put three in each muffin cup.
  8. Allow to rise another 30 minutes.
  9. Preheat your oven to 350 degrees.
  10. Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
  11. Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.

 

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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Pesto Palmiers

December 22, 2015

A palmier is a type of pastry that looks a bit like an elephant ear or palm tree. These ones are made with puff pastry and pesto and other tasty ingredients. Palmiers are relatively quick to pull together and make a festive party appetizer.

You will need:

  • 1 package (2 sheets) frozen puff pastry, thawed and ready to use
  • 8 oz pesto
  • 4 oz goat cheese
  • 8 oz sun-dried tomatoes in oil, drained and patted dry
  • 1/2 c pine nuts
  • 1/2 c Parmesan, shredded

Then you will…

  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, unfold the puff pastry sheets. Roll them out until roughly 10×12 inches.
  3. Spread half of the pesto on each sheet of puff pastry.
  4. In a food processor, add the goat cheese with the sun-dried tomatoes and pine nuts. Pulse until combined (mixture will not be a smooth puree).
  5. Spread half of the goat cheese mixture on each sheet of puff pastry.
  6. Sprinkle half of the Parmesan cheese on each sheet of puff pastry.
  7. Roll the long ends into the middle. The two sides should meet halfway along the short end.
  8. Brush a little water along the new middle seam and press to gently seal.
  9. Transfer the two long tubes to the prepared baking sheet.
  10. Cover with plastic wrap.
  11. Refrigerate for 45 minutes.
  12. Preheat your oven to 400 degrees.
  13. Remove the dough from the refrigerator and cut into 1/4-inch thick slices.
  14. Place, cut side up, on two baking sheets lined with parchment paper. Leave about 2 inches between palmiers.
  15. Bake 12-15 minutes, or until golden and flaky.

20151115 Italian Palmiers

 

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