Quick and Easy Dinner Rolls

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I know it’s only September, but before you know it Thanksgiving and Christmas will be upon us. And you know you will need perfect Dinner Rolls to go with your holiday dinners, so why not perfect a recipe now. These Dinner Rolls are easy and quick and delicious too. What more can you ask for?

Easy and Quick Dinner Rolls

Easy and Quick Dinner Rolls

What you need (for 12-16 rolls):

  • 1 Cup of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 1/4 Cup Sugar (sounds a lot, but supposedly it helps the bread rise)
  • 1 Teaspoon Salt (I used Sea Salt)
  • 1 Egg
  • 4 1/4 Cup Flour (Start with 4 Cups and if dough is too sticky add a little more as needed)
Easy and Quick Dinner Rolls

Easy and Quick Dinner Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes.
  3. Add the Salt and the Egg.
  4. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 4 cups of Flour your dough should still be very sticky. Gradually add the last 1/4 Cup of Flour until dough is sticky, but not sticking to the bowl.
  5. Grease a baking sheet or casserole dish – I used a 9 x 13 inch baking sheet.
  6. Form dough into 12-16 small balls, and place on to baking sheet. Let rise for a minimum of 10 minutes up to 25 minutes (I let mine rise for about 15-20 minutes).
  7. Bake at 375 degrees for 12-15 minutes, until they are nice and golden brown.
  8. Let rest a few minutes and then try not to eat the whole batch!
Easy and Quick Dinner Rolls

Easy and Quick Dinner Rolls

So easy and so delicious! For the holidays, I would suggest baking at least 2 batches : )

This recipe was adapted from http://www.bellatheblog.com/2014/09/easy-fall-entertaining-2-tips-and.html

Please let me know what you think!

Annika

 

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Pinterest Inspiration

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photo 2 (83)

Some days, sometimes a lot of days, there is just energy to look for inspiration. Food inspiration in my case.

If you are in the mood to browse some mouthwatering pictures – here’s a small collection:

http://www.pinterest.com/annikaerbe/food/

Happy Browsing!

Annika

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Oatmeal Waffles

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I love breakfast! Most mornings I just stick to my toast and coffee (French Press of course, super strong and DARK with lots of warm milk), but some mornings I feel like something a bit more luxurious. Waffles springs to mind. However, a healthier and heartier version – like Oatmeal Waffles. Yum! For added health, and texture, you could stir in some ground flax seeds (or whatever seeds you may have on hand – hemp, chia etc.).  And don’t be intimidated by making waffles (it’s no more complicated than making pancakes… ), it’s just a matter of making the batter and pouring some batter onto your waffle iron (which will tell you when your waffle is ready). My waffle iron, as probably most “modern ones”, is non-stick – so no need to grease it, and no clean up. So, let’s get started!

Oatmeal Waffles

Oatmeal Waffles

Oatmeal Waffles

What you need:

  • 1 cup of Oats
  • 1 1/2 cups of Flour
  • 3 teaspoons Baking Powder
  • 1/2  teaspoon Salt
  • 1-2 teaspoons Cinnamon (if you like cinnamon…)
  • 2 Eggs (beaten)
  • 1 1/2 cups of Milk (possible a little bit more), preferably Whole Milk
  • 1 stick/8 tablespoons of melted Butter (I stick in the microwave for 30-60 seconds)
  • 2 teaspoons Vanilla
Oatmeal Waffles

Oatmeal Waffles

What to do:

  1. Plug in your waffle iron to preheat. Choose your desired setting – depending on how dark you want your waffles.
  2. In a large bowl combine dry ingredients – oats, flour, baking powder, salt, cinnamon.
  3. In a small bowl whisk and combine wet ingredients – melted butter, milk, beaten eggs, and vanilla.
  4. Add liquid ingredients to dry mixture. Stir to combine. If the batter is too thick (it shouldn’t be runny, but it also shouldn’t be a dough) – add a tad more milk.
  5. Now you are ready to cook the waffles! Add about a cup of the waffle batter. Close the lid – and wait for the green light to indicate when waffle is ready (at least that is how my iron works).Waffle BatterWaffle
  6. Cool on wire rack to keep waffles from getting too soggy.Waffle Cooling
  7. Enjoy with your favorite toppings – like some fresh fruit : )
Oatmeal Waffles

Oatmeal Waffles

So, there you have it! You have made waffles. And a healthier version, thanks to the oats. These waffles are great when heated up in the toaster the following days. You could even freeze some, if you are a small household. Beats store bought preservative filled waffles any day!

You could “jazz” these waffles up easily by stirring in some frozen raspberries, or blueberries, or both.

Happy Breakfast!

Annika

 

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Easy Brown Rice, Mushroom, and Spinach Side Dish

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I happen to love brown rice – chewy, nutty, and it goes with almost anything. It’s only a bonus that it’s also rich in fiber AND gluten free. I call this Brown Rice, Mushroom and Spinach a side dish, but I would happily devour this as my only main course. I did actually serve it along side some drumsticks (recipe to follow in separate post), but that was more for my family than me. They need their protein : ) I added some butter, but obviously you could choose to use only a vegetable oil and you would have a vegan meal.

Easy Brown Rice, Mushroom, and Spinach Side Dish

Easy Brown Rice Side Dish

Easy Brown Rice Side Dish

What you need (for about 3-4 servings):

  • 2-3 cups of cooked Brown Rice
  • 1 package or about 2 cups of sliced Crimini Mushrooms
  • 2-3 big handfuls of Fresh Spinach
  • 2 tbsp. Olive Oil
  • (1-2 tbsp. Butter)
  • Salt & Pepper

What to do:

  1. In skillet, over medium heat, add olive oil (and butter if using) – after about a minute add mushrooms. Sautee mushrooms for about 5-10 minutes. Add more fat (oil or butter) if it gets to dry.
  2. Add salt & pepper to taste (you could add one or two chopped or pressed garlic cloves at this point).
  3. Add the brown rice – stir to combine.
  4. Add fresh spinach – stir until spinach is wilted.
  5. Serve as a side dish or enjoy on its own : )

 

Easy Brown Rice Side Dish

Easy Brown Rice Side Dish

I served this delicious rice with some drumsticks:

Easy Brown Rice Side Dish with Sweet and Spicy Drumsticks

Easy Brown Rice Side Dish with Sweet and Spicy Drumsticks

Today is the day after Mother’s Day – so a little late I wish you had a happy one. I did – as it was spent with my husband Kevin, and my kids Maja and Kaj.

Happy Monday!

Annika

 

 

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Easy Burritos

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I love burritos, tacos, tostados, and Mexican food generally, but SOMETIMES I don’t feel like doing all that assembly work that is required. This burrito recipe/method happens to have shrimp, but you could use any ingredients you like (chicken for example, or go all vegetarian).  Basically, in stead of making pretty layers on each burrito you are assembling you are dumping ingredients into one pot/pan. Easy peasy burritos.

Easy Burritos

Easy Burritos

Easy Burritos

What you need (this is not an exact recipe, more suggestions..) for 4-6 burritos:

  • 2 cans of Beans drained (I used kidney and black beans)
  • Taco seasoning, or spices such as cumin, paprika, chipotle chili powder, garlic powder
  • Salt & Pepper
  • 1/2 – 1 cup of Sour Cream
  • 1 cup Sour Cream
  • 1/2 cup of Salsa (or more if you like)
  • 4-6 Burrito size Tortillas
  • 1 cup of cooked Shrimp (or Chicken)

What to do:

  1. Add beans, sour cream, spices, and salsa to pan/pot. Heat over medium heat – season to your liking. Turn down heat – add cheese.burrito
  2. Add shrimp (or chicken) – stir until heated through.burrito
  3. In separate skillet – heat/char tortillas over medium heat, a couple of minutes per side (keep warm in clean kitchen towel). Please don’t skip this step – the tortillas will taste so much better and fresher.
  4. Add bean/salsa/cheese mixture to tortillas and fold into a burrito. Serve with some chips and guacamole and salsa : ) Easy, right?!
Easy Burrito

Easy Burrito

Happy Cinco De Mayo!

Annika

 

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Vanilla Oatmeal Cookies

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I know everyone loves their Chocolate Chip cookies, but sometimes you might crave a more plain and simple cookie. Still chewy and sweet. Like Vanilla Oatmeal Cookies : ) Those of you that pay attention will notice that these are similar to the Maple Oatmeal Cookies, previously featured on my little blog. Well they are basically the same recipe – just take out the chocolate and exchange the Maple Syrup for Vanilla Extract. Once I find a good recipe or method, I try to reuse it again – mixing it up a bit.

Vanilla Oatmeal Cookies

Vanilla Oatmeal Cookies

Vanilla Oatmeal Cookies

What you need:

  • 8 tbsp. (1 stick or 1/2 cup) of Butter – at room temperature (microwave for about 15-20 secs)
  • 1 cup of Flour
  • 1 1/4 cup Rolled Oats
  • 2 tsp Vanilla Extract
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. of Salt
  • 3/4 cup of Sugar
  • 1 Egg

Unbaked Cookies

What to do:

  1. Heat oven to 350 F
  2. In a small bowl mix flour, cinnamon, baking soda, and salt.
  3. In a large bowl combine the butter and sugar together until airy. (Go ahead and use the hand mixer – if you have one)
  4. Add the egg and vanilla extract to the butter and sugar – mix well
  5. Add flour mixture – mix until all ingredients are combined
  6. Add the oats
  7. Drop tablespoon size balls of cookie dough – about 2 inches apart – on greased or parchment lined cookie sheets (about 10-12 cookies per sheet).
  8. Bake for about 12-15 minutes
  9. Once out the oven, transfer to wire rack to cool (wait a few minutes so the cookie doesn’t fall apart)
Vanilla Oatmeal Cookies

Vanilla Oatmeal Cookies

So there you go – now you have added another kind of cookie to your repertoire.

Enjoy!

Annika

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Quick & Easy Vegetarian Fried Rice

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Craving some Chinese food? No need to get in the car, or even pick up the phone for delivery. This Vegetarian Fried Rice recipe will be ready in under 30 minutes for sure. If you are comfortable around the kitchen, it might take you about 15 minutes. And the great thing about making this at home, is of course that you are in control what goes in to the food. This version is non-GMO, MSG- free, Gluten Free. And of course I’m using organic ingredients – so it’s pretty much pesticide free. Shall we call it Freedom Rice? Oh, and it’s very tasty : )

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

What you need for about 3 servings:

  • 3 servings Cooked Brown Rice (such as Trader’s Organic Frozen Cooked Rice)
  • 2 medium/smallish Zucchinis
  • 1 Yellow Onion
  • 1/2 – 1 cup Frozen Corn
  • Pinch of Pepper
  • A couple of tbsp. Organic Gluten Free Low Sodium Soy Sauce  (You do NOT need salt – soy sauce is your salt here)
  • Garlic Powder (or real garlic would be great too of course, maybe a clove or two)
  • 2-3 whisked and scrambled Eggs (cut up with spatula to smaller pieces)
  • 1-2 tbsp. Vegetable Oil (Canola or Olive Oil)

 

Vegetarian Fried Rice

Vegetarian Fried Rice

What to do:

  1. Whisk and scramble eggs – breaking up with spatula in to small pieces. Set aside.
  2. Peel and finely chop onion. Clean and finely chop/cut zucchinis
  3. Heat the oil in a skillet over medium heat. Add onion and zucchini after about a minute.
  4. After a few minutes add corn (or whatever vegetable you would like to use). Stir
  5. Season with a pinch of pepper and garlic powder
  6. Add rice – mix well with other ingredients.
  7. Add a couple of tablespoons of soy sauce. Mix until all ingredients are covered. Turn down heat to low. Taste – add more soy sauce or spices if needed.
  8. Add scrambled eggs. Mix well to combine. Done – ready to eat!

 

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

So there you have it – in about 15-20 minutes you have your Take Home or Take Out Chinese food. So easy. And fast. And very versatile – you can use whatever veggies you like or have at home.

For a Vegan version – simply omit the egg!

Please let me know your favorite versions of this dish. If you like what you see – please share with your friends on your social networks : ))

Bon Appetite!

Annika

 

 

 

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Greek Yogurt Vanilla Scones

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The wind is howling (not really, but in California we like to pretend that we have real weather) and it feels like I should be baking something comforting. Comforting but not too horribly bad for you. Like scones or biscuits (what is the difference between scones or biscuits??) – served with tea and jam. I wish I was British. I thought I would try to make some Greek Yogurt Vanilla Scones (honestly I was too tired to add fruit, but you could add blueberries, strawberries, raspberries, peach, pear etc. etc.). These are just sort of plain – just vanilla extract for some extra flavor, but of course if you are not a vanilla fan, you could just omit it : )

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What you need:

  • 3 cups of Flour (I’m using Organic All Purpose Flour)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp. Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Greek Yogurt (I used Organic 2 %)
  • 1 Egg
  • 1 stick or 8 tbsp. Butter (preferably Unsalted)
  • 1 splash of Milk (or cream) to brush tops of scones
Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What to do:

  1. Preheat oven to 400 F
  2. In medium/large bowl – mix all dry ingredients together (flour, salt, baking powder, baking soda, sugar)
  3. Add butter – crumble finely with your fingers in the flour mixture
  4. In a small separate bowl whisk egg, vanilla, and yogurt together
  5. Add wet ingredients (i.e. egg and yogurt mixture) to the dry ingredients
  6. Stir and then need until dough is combined (it will be a tiny bit flake)
  7. Place dough on lined cookie sheet – press or roll out to a circle or square (about an inch thick). Brush top with some milk or cream (optional). Cut into desired shapes (squares, triangles, rounds – using a glass or cup). Separate scones about 1-2 inches apart.Unbaked Scones
  8. Bake until golden brown (just a tiny bit golden) for about 12-15 minutes.
Greek Yogurt Scones

Greek Yogurt Scones

Serve these moist and flaky delicious scones (or biscuits if you prefer) with some jam and tea : ) They are also delicious to eat as is (preferably straight out of the oven). Yum!

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

I wanted to eat the whole batch, but stopped myself after two…Until tonight.

Hope you enjoy these! I would think any plain yogurt would work fine. Greek yogurt just tends to be thicker and creamier (that’s a good thing).

I was inspired by this recipe http://www.twopeasandtheirpod.com/greek-yogurt-biscuits/, but I used less butter, more yogurt. And added vanilla. And didn’t use water. I’m sure the original recipe is great, but I mostly look at recipes to get a concept idea, then I add my own ideas/twists.

Happy Windy Monday!

Annika

 

 

 

 

 

 

 

 

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Grilled Onions and Mushroom Cheese Burgers

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Shall we call this Meaty Tuesday? Whatever we call it – it’s time to indulge our Hamburger Cravings! I hardly ever eat red meat (as you may have noticed), but sometimes I just HAVE to have a burger. For these amazing Grilled Onions and Mushroom Cheese Burgers, I am using organic ground beef (1 package for 8 small burgers) – and Naan bread in lieu of a boring dry bun. For once, I had some potatoes at home – so I made some fries too. My, not so impartial, husband claimed it was the best burger he has ever had : ) . I thought it was pretty darn good too.

Grilled Onions and Mushroom Cheese Burgers With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

What you need (for 8 small or 4 larger burgers):

  • About a pound (1 pckg) Organic Ground Beef
  • 1 pckg or about 2 cups Mushrooms ( I used Crimini)
  • 1 Yellow Onion
  • 4-6 medium sized Potatoes (such as Russet)
  • Toppings and Condiments (Lettuce, Tomato, Mayo, Ketchup etc.)
  • Canola or Olive Oil
  • 2 tbsp. Butter
  • Salt & Pepper to season
  • Naan Bread (or traditional Hamburger Buns or Sourdough Bread)
  • 4ish slices of Cheese, I used a creamy Havarti (I used about half a slice on each)
Grilled Onion & Mushroom Cheese Burger

Grilled Onion & Mushroom Cheese Burger

What to do:

  1. Preheat oven to 450 F
  2. Scrub potatoes and cut lengthwise in to 1/4 inch sticks. Add to lined or greased baking sheet. Toss with about 1 tbsp. of vegetable oil. Season with salt.Fries Bake at 450 F for about 30-40 minutes (until golden and crispy)Fries
  3. Peel and slice onion into half moons. Wash and slice mushrooms. Grill/Sauté onions and mushroom over medium heat, in a couple of tbsp. butter and olive oil, for 10-20 minutes. Turn down heat if it starts to burn.Onions & MushroomsGrilled Onions
  4. Divide ground beef into 4 or 8 patties. Season well with salt & pepper. Burgers
  5. Cook burgers over medium high heat for about 3-4 minutes per side. When almost cooked through, add the cheese. Then add lid (or some tinfoil) for a minute – for the cheese to melt.Cheese Burgers
  6. Toast your Naan bread (or whatever bread you are using).
  7. Add desired condiments and build your burgers.
Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

This took more than my usual 30 minutes, but it was still pretty fast. And it came out great. Yes – it’s red meat, but it’s ORGANIC and we control the salt added. And there are no funky preservatives here – just fresh quality ingredients. If you start with quality ingredients – it’s not hard to get a tasty meal. Certainly these Grilled Onions & Mushroom Cheese Burgers are superior to anything you could buy at a fast food restaurant.

Please let me know if you liked it and let me know your versions! Remember to share this recipe with your friends and on your social networks : )

Bon Appetite!

Annika

 

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Banana Oat Greek Yogurt Pancakes

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Me and my daughter Maja both like to eat semi under ripe bananas. But overly ripe bananas are great for cooking and baking! I love to use them in pancakes – it adds some natural sweetness and moisture too. And of course the kids love it. For this Banana Oat Greek Yogurt Pancakes recipe, I am using Greek Yogurt too (you could use any plain yogurt) – which also makes the pancakes incredibly moist. I don’t know about you – but I can’t stand a dry pancake. The oats just add some texture, and I’ve heard somewhere that oats are good for you…

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

What you need (for about 12 pancakes):

  • 1 very ripe Banana
  • 1/2 cup of Oats
  • 1 cup of Greek Yogurt
  • 1 cup of Flour
  • 1/2 cup of Milk
  • 1 Egg
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 tbsp Vegetable Oil
  • Butter for frying the Pancakes

Ingredients

What to do:

  1. In medium bowl mix dry ingredients (flour, oats, salt, baking powder)
  2. Add milk, yogurt, vanilla, and oil
  3. Peel and mash banana – add to pancake batter
  4. Add the egg ( I like to crack in in separate bowl and whisk it first)Pancake batter
  5. Stir to combine
  6. Heat a little butter in a frying pan over medium heat (no higher, or you’ll have burned pancakes – not yummy)
  7. Depending on the size of your pan – cook 3-4 pancakes at a time, for a couple of minutes on both sidesCooking Pancakes
  8. Serve with syrup, or whatever you prefer. Or eat as is – these are moist and tasty enough on their own.
Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

So there you have it – easy, healthy and delicious weekend breakfast! These Banana Oat Greek Yogurt Pancakes make a great snack too. If I have leftovers I usually pack them in Maja’s lunch.

If you added another egg and a couple of more teaspoons of baking powder – this recipe would probably make great waffles too.

Happy Sunday!

As always, if you like this recipe – let me know and also please share on your social networks : )

Annika

 

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