Tag: Pumpkin Dinner Rolls

Menu Plan Monday, 2/11 – 2/17

My secret baking last week was a special treat for J.’s grandma’s birthday. I wanted to make her a decadent, not-for-everyday dessert that she could stash in her fridge and enjoy over the course of a week or so. Since she is a chocolate lover, I immediately thought to make Ina Garten’s Outrageous Brownies — hands down, the best special occasion brownie around! They were well received, so I’m glad I spent the time making them. They are a little fussy to make but totally worth it. Since the recipe makes a half sheet pan worth of brownies, I divied up some of the rest into packets for friends and put away a small amount in our freezer for the boys.

This week I’m baking a chocolate chip cookie cake for G.’s Valentine’s Day celebration at school. He has instructed me that we need to decorate the cake with “white frosting all around, and Valentine’s M&Ms, and a big heart in the middle.” OK, can do. He’ll help me with the decorating.

Otherwise, I’m heavy on soup again this week (Black Bean and also Curried Split Pea). It seems to be all I want to eat in this cold, cold weather.

Monday: Black Bean Soup, Quinoa, Chickpea & Carrot Salad, make your own pizza for the boys

Tuesday: Leftovers, Curried Split Pea Soup

Wednesday: Spaghetti and Scallion Turkey Meatballs (without the Soy-Ginger Glaze), roasted Brussels sprouts

Thursday: Cold Bulgur, Lentils, Vegetable, & Goat Cheese Salad (AKA Mighty Grains Salad), leftover soup from earlier in the week, Pumpkin Dinner Rolls

Friday: Roasted chicken, grilled asparagus, challah

Saturday: Eat out

Sunday: Grilled skirt steak, steamed green beans, garden salad

For more menu planning ideas, check out Laura at Organizing Junkie.

February 10, 2013

Menu Plan Monday, 1/23 – 1/29

Did you catch my posts this week about the Scallion Turkey Meatballs with Soy-Ginger Glaze and Peter Reinhart’s (Two-Day) Challah? They were both fantastic and worth a look.

My menu plans have been very simple lately, but that makes them easier to stick to! Lots of vegetable-based recipes this week.

Monday: Slow Cooker Vegetable Barley Soup, Pumpkin Dinner Rolls (bumped from Sunday)

Tuesday: Spiced Lentils with Mushrooms and Greens, leftover Slow Cooker Vegetable Barley Soup, leftover Pumpkin Dinner Rolls and challah rolls.

Wednesday: Beef meatballs in marinara sauce, spaghetti, Carrot Salad

Thursday: Spinach Lasagna Roll-Ups, garden salad (I have got to find whole wheat lasagna noodles!)

Friday: Vegetarian Mushroom Barley Soup, Pull-Apart Challah Rolls, Cheesy Kale Crisps

Saturday: Out to dinner

Sunday: Out to dinner

For more menu planning ideas, check out Laura at Organizing Junkie.

2 Comments January 22, 2012

Menu Plan Monday, 1/16 – 1/22

Another week, another plan. Made any great new recipes recently?

Monday: Out to eat or order in

Tuesday: Peter Reinhart’s Two-Day Challah (I put the dough up today), celery & carrots, sliced cheese

Wednesday: General Tso’s Slow-Cooked [Chicken] Tacos With Orange-Broccoli Slaw

Thursday: Amazing Whole Wheat Pizza Crust for make your own pizza and calzones; garden salad

Friday: Shabbat Chicken, barley & sauteed onions, steamed green beans, challah

Saturday: Out to dinner (Thai?)

Sunday: Slow Cooker Vegetable Barley Soup, Pumpkin Dinner Rolls

For more menu planning ideas, check out Laura at Organizing Junkie.

January 16, 2012

Sweet Potato Rolls

I still had sweet potatoes left from my last farm share, and although I kept intending to make burritos with them it just never happened. I was going to make Sweet Potato Buttermilk Cornbread, but didn’t want to buy buttermilk for just that recipe. Instead, I decided to try my hand at another yeast roll (I’d made Pumpkin Dinner Rolls once before — what is with me and orange bread?).

I settled on Sweet Potato Rolls, using the puree from my microwaved CSA sweet potatoes, and they turned out beautifully. They are soft and substantial, with a bit of chewiness when you bite into them. I thought they were texturally perfect, so yay me! However, the flavor was bland. Really no hint of the sweet potato, and not quite sweet or savory. Like white bread. But, hot out of the oven they are wonderful — what could be bad about a freshly-baked roll? A. liked them a lot and G. said they were “pretty good,” but then he only ate a nibble.

I had to start this recipe at 2 PM in order to have them ready for dinner — they need to rise twice. I scheduled them today because I knew I’d be home all afternoon, but I wonder if it’s worth it. It is an easy recipe, and I did feel a sense of accomplish in baking with yeast successfully. Still, even though the hands-on time is low it just seems like a lot of work for not enough reward. A fun project for once in a while, but not something I’d want to do regularly.

Edited to add: These were very good at room temperature the next morning. You could taste more of the sweetness in the recipe, and they made a lovely breakfast.

3 Comments January 13, 2010

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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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