Steamed Sweet Dumplings - Buchty Na Pare

Steamed Sweet Dumplings - Buchty Na Pare

Growing up in Slovakia I used to love going over my grandma's house.

Especially on Fridays.

Every Friday was meatless day at my grandma's house. Every Friday we got to enjoy sweet and delicious meals like crepes, sweet cottage cheese noodles, plum or apricot dumpling and lots of other sinfully sweet and yummy meals.

Lucky for all the grandkids my grandpa was a big kid and he loved his sweets so there was an unwritten law that meatless Friday will be SWEET Friday.

One of my favorite sweet dishes were Buchty na Pare - Steamed Sweet Dumplings.

Last week I was thinking about my grandparents and I decided to make delicious SWEET DUMPLINGS for my boys.

I had the recipe for years, but I never made them before so I was little scared especially since I had to improvise with some different ingredients.

My Sweet Dumplings turned out great. My boys inhaled them the minute they hit the plate.

My mom drove 25 minutes to come over just to taste them herself.

My Buchty na Pare received my family approval and will be added to our recipe file.

PRINTABLE VERSION

Ingredients:

• 41/2 cup All-Purpose Flour
• 2 cups Milk (warm not hot)
• 1/3 cup Powder Sugar
• 30g Fresh Yeast
• 1 Egg
• Pinch of Salt
• 2 Tbsp Unsalted Butter (melted)
• Jam (your choice - make sure it's not runny)

STEP 1: In a bowl or large measuring cup mix together warm milk and powdered sugar. Crumble fresh yeast and let is rise for 5-8 minutes.

STEP 2: In a large bowl mix together flour, salt, egg and melted butter. Add yeast mixture and mix it all well together.

STEP 3: Cover the bowl with clean dishcloth and let it rise. I usually put it in the oven at 145F for about 50 minutes. The dough should double or more in size.

STEP 4: After the dough has risen enough put it on floured counter and roll it till it's about 1/2" thick.

STEP 5: Slice it into 3" x 3" squares. Place half a teaspoon of jam in the middle. Lifting and pinching together all four corners make a little ball.

STEP 6: In a large pot boil about 3" of water, cover the pot with dishcloth and wrap around with a string. Make sure the dishcloth is really tight on top. Turn down the heat so the water is not rapidly boiling. Place dumplings on top of the dishcloth about 2"apart. Cover with large pot or bowl. Make sure the steam is not coming out, but staying all inside.

STEP 7: Let the dumplings steam for 10-12 minutes.

STEP 8: Put them on the place. Pour little bit of melted butter on top and sprinkle with cocoa and powder sugar.

Steamed Sweet Dumplings - Buchty Na Pare

You can also use regular steamer if you have one. My grandma always did it this way so I wanted to do it just like her.



*********************This recipe is linked to:

Decidedly Healthy or Horridly Decadent @ ceo a's draiocht 

LITTLE BIRDIE TOLD ME @ Rook No. 17 

TUESDAY NIGHT SUPPER CLUB @ Fudge Ripple 

HEART AND SOUL HOP @ A Moderate Life

Asparagus Risotto

I love food....I love cooking....I love eating....but I guess you already know that since I do write a FOOD blog.

Food and cooking always played a big role in my life I exercise so I can eat .I grew up around cooking and I started dabbling in the art of cooking since I was 12 years old.

These days I don't have much time to spend in the kitchen and most of my dishes are kids friendly and on a budget, but I still enjoy cooking and sharing my dishes with you.

When I share my recipes and my memories with you I don't expect much and I always enjoy and welcome every comment so when last week TWO of my recipes, yes you read correctly TWO as in one plus one recipes were featured on blogs I love I was totally floored and speechless.

Lovely and talented Jenn from Rook No.17 (who's also sharing wonderful Coffee Cake recipe on Daily Organized Chaos this week) featured my Cherry Rice Pudding on her Culinary World Tour post.

Lovely Melynda from Mom's Sunday Cafe featured my Savory French Toast .

So much love....big thank you both you.

Today I would love to share with you another COMFORT dish that I've been craving lately.

It is creamy and oh so sinful Asparagus Risotto.

Last week I scored some beautiful fresh asparagus on sale and I've been craving risotto for days so I combined the best of both worlds.

PRINTABLE VERSION

This recipe serves 4-5 as a main dish.

Ingredients:

• 4 cups Vegetable Stock
• 2 cups Water
• 1 Tbsp Olive Oil
• 1 Onion (finely chopped)
• 2-3 Cloves Garlic (crushed or finely chopped)
• 1/2 cup White Wine
• 1 cup Arborio Rice
• 2 Tbsp Butter (room temperature)
• 1/2 cup Parmesan Cheese (grated)
• 2 cup Asparagus Pieces (Asparagus cut up to 2" pieces)
• Sea Salt
• Pepper

STEP 1:  In a pot heat vegetable stock and water over medium low heat until warm. Turn heat down to low.

STEP 2: In a large skillet heat the olive oil over medium-high heat. Add chopped onion and garlic. Saute until translucent about 3 to 4 minutes.

STEP 3: Stir in the rice. Cook  for  2-3  minutes while stirring frequently. Add wine and cook until evaporated. Reduce the heat to medium.

STEP 4: Add warm stock  few ladles at a time (just enough to cover the rice). Stir for a minute with each addition  to develop the starch and the creamy aspect.

STEP 5: Keep adding warm stock every time the pan starts getting dry edges.

STEP 6: Meanwhile cook asparagus until half done. Drain the hot water and put asparagus into ice-cold bath for few minutes. Strain and put aside and sprinkle with sea salt.

STEP 7: When you out of liquid and rice is done stir in butter and Parmesan cheese. Gently stir in asparagus and serve.

You add more salt and pepper according to your taste.

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This recipe is linked to:

MEATLESS MONDAYS @ My Sweet And Savory
MONDAY MANIA @ Healthy Home Economist 
MEATLESS MONDAYS @ Midnight Maniac
ANOTHER MEATLESS MONDAY @ Hey What's For Dinner Mom
HOMEMAKER MONDAY @ 11th Heaven's Homemaking Haven
MEATLESS (VEGA) MONDAY CHALLENGE @ Veggie Converter 365
HEARTH AND SOUL HOP @ A Moderate Life 
TEMP MY TUMMY TUESDAY @ Blessed With Grace 
DR. LAURA'S TEMPTING TUESDAY @ Dr. Laura's Adventures
TUESDAY NIGHT SUPPER CLUB @ Fudge Ripple

Meatloaf Wraps

I know, I know.....it's been too much meatloaf talk lately.

The thing is when I make a meatloaf I make couple different kinds and enough for few meals.

What can I say, my boys love their mine meatloaf.

Couple weeks ago I made my Sunshine Meatloaf and Bacon Wrapped Meatloaf.

I froze some of the Sunshine meatloaf, but we two days later we still had some leftover from the Bacon Wrapped Meatloaf.

I was trying to figure out what to make with. Lets face is the posse was tired of eating it with potatoes and veggies.

My kids like everybody else in the whole wide world lately LOVE wraps.

Why not....wraps it is.

PRINTABLE VERSION

This recipe makes 4 wraps.

Ingredients:

• 4 - 12" Soft Flour Tortillas
• 4 Tbsp BBQ Sauce
• 6 - 1" Meatloaf Slices
• 1 Tbsp Oil
• 1 Onion (sliced)
• 1-2 cups Mushrooms (sliced)
• Salt
• Pepper

STEP 1:  In a skillet heat oil. Add onions and saute until caramelized (golden brown). Halfway through add sliced mushrooms and saute until everything is nice and brown.

STEP 2: Warm up tortillas in the oven or microwave. Spread tablespoon of BBQ sauce on each tortilla.

STEP 3: Slice meatloaf slices into 1/4" thick strips. Place in the middle of the tortillas. Add layer of onion and mushrooms mixture. Salt and pepper. Roll tightly into wraps.

STEP 4: Cut wraps in half and serve with your favorite salad or raw veggies.

You can also add shredded cheese and warm up the wraps until cheese melts.

My kids prefer cold meatloaf wraps.

Savory French Toast

Savory French Toast

Once in awhile I absolutely LOVE breakfast for dinner. Luckily my children are a lot like me so serving breakfast for dinner it's a welcomed change.

The other night I was contemplating on having French Toast for dinner, but I wasn't really excited about having sugar and syrup.

Then I remember my dad making this awesome quick meal for us when we were little.

He used to dip bread in eggs. Fry it and served it with Slovak mustard and raw sweet onions. It might not sound very appetizing to you, but it was so DELICIOUS. I can still taste it.

Growing up in Slovakia we didn't know Pancakes, French Toast, Waffles or boxed Cereal. We had crepes, but never for breakfast.

The only sweet thing that came with breakfast was jam, juice or fruit....and of course we had NUTELLA.

Anyway, back to my Savory French Toast.

I decided to recreate my dad's version of savory French Toast (he didn't even know he was making French toast) and add few more variations to it.

I made three different kinds of Savory French Toast.

Ingredients:

•  5 Sliced Texas Toast
• 4 Eggs
• 1/4 cup Milk
• Salt
• Pepper
• Oil or Butter
• 1 Tbsp Dijon Mustard (I use special Slovak mustard I buy @ German deli)
• Sweet Onion (sliced int thin rounds)
• Tomato (sliced)
• Parsley (chopped)
• Red Radishes (sliced)
• 2 Pcs. Laughing Cow Cheese

STEP 1: In a bowl beat together eggs and milk.

STEP 2: In a skillet or frying pan heat oil or butter on medium high.

STEP 3: Dip Texas toast in egg mixture and place into skillet.

STEP 4: Fry on both side till the French toast is done.Salt and pepper one side.

STEP 5: Assemble





Dad's Original Savory French Toast

Spread 1/2 tablespoon of Dijon or specialty mustard on hot French toast. Top with thin sliced onion rounds. 

 Savory Tomato & Parsley French Toast    

Place 3 or 4 tomato slices on top of  hot French toast and sprinkle with fresh chopped parsley.  

 Savory Cheese &  Radish French Toast   

Cut cheese triangle into 4 or 5 thin slices. Place them on French toast. Gently spread, but not completely. Top with sliced radishes.

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This recipe is linked to:

JUST ANOTHER MEATLESS MONDAY @ Hey What's For Dinner Mom
MONDAY MANIA @ The Healthy Home Economist
MIDNIGHT MANIAC MEATLESS MONDAY @ Midnight Maniac
MEATLESS MONDAY @ My Sweet And Savory

Cherry Rice Pudding with Cherry Sauce - Ryžový Nákyp

Cherry Rice Pudding with Cherry Sauce -  Ryžový Nákyp

Cherry Rice Pudding or in my native Slovakia known as Ryžový Nákyp is one of those dishes from childhood that brings lots of memories.


The main meal of the day in Slovakia was always lunch. Once a week usually Friday we had meatless sweet dish usually served after bowl of soup.


Every school, every factory and every office building had their own cafeteria that served hot lunches.


Cherry Rice Pudding or Ryžový Nákyp was one of the the typical meals served at school cafeterias on Fridays.

I always loved this dish and now I make it for my children on Meatless days. Of course I made little changes to my recipe, but the basic is the same.

In Slovakia Cherry Rice Pudding or Ryžový Nákyp is served with sweet fruit syrup or cherry juice poured over it.

I serve my Cherry Rice Pudding with Cherry sauce.


PRINTABLE VERSION

This recipe serves 6-8


Ingredients:

• 1 1/2 cup Long Grain Rice
• 4 cups Milk
• 1 cup Sugar
• 3 Tbsp Unsalted Butter
• 3 Eggs
• 1 Tsp Vanilla Extract
• 32 oz Jar Canned Cherries
• 1 cup Raisins (optional) 

STEP 1: Drain cherries. Reserve the juice.

STEP 2: Wash rice in hot water till the water runs clear.

STEP 3: In a large pot bring rice and milk to boil. Turn down the heat to low. Add sugar. Stir and cook until all the milk is gone. Keep stirring frequently.This will take 30-40 minutes.

STEP 4: After rice is done remove it from the stove. Stir in butter and vanilla. Let if cool down.

STEP 5: Meanwhile preheat oven to 375F.Grease baking dish and lightly coat it with breadcrumbs.

STEP 6: Separate eggs. Beat eggs yolks lightly in a small bowl. Whipped the egg whites till they from peaks.

STEP 7: When the rice is cool to touch stir in egg yolks (don't do it when the rice is hot or you will cook the egg yolks) and stir in 2/3 of egg whites (place the rest of the egg whites into the fridge).

STEP 8: Gently fold in cherries and raising.

STEP 9: Spread the rice pudding mixture into greased baking dish and bake for 35 minutes or until lightly brown on top.

STEP 10: Few minutes before the rice pudding is done whipped the egg yolks again with 1 teaspoon of powdered sugar. Spread the meringue over the top. Bake for another 5 minutes or until brown.

Meanwhile you can prepare Cherry Sauce.

Ingredients for Cherry Sauce:

• Cherry Juice from Canned Cherries
• 2 tsp Flour
• 1 Tbsp Kirsch Liquor (optional)

STEP 1: Pour cherry juice into pan and bring it to boil on high heat (keep 1/4 cup of juice aside).

STEP 2: Add Kirsch liquor and turn the heat down to medium.

STEP 3: Whisk  flour into 1/4 cup of leftover juice and pour it into cherry sauce. While stirring cook until sauce thickens.When it starts sticking to the walls it's done.

STEP 4: Cool it down.

When serving Cherry Rice Pudding with Cherry Sauce -  Ryžový Nákyp pour couple tablespoons of cherry sauce on the plate and place square of rice pudding on top of it.

~ BON APPETIT ~




~ Dobrú chuť ~


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This recipe is linked to:

A LITTLE BIRDIE TOLD ME @ Rook No.17

Cauliflower Cakes

Cauliflower Cakes

It must be the cold outside , but lately I've been craving comfort food almost everyday.

Not just any comfort food. Meatless comfort food with lots of vegetables and cheese.

My kids on the other hand are craving meat, meat and more meat. To satisfy their cravings and keeping few nights a week meatless I have to be very creative.

Growing up in Slovakia I used to love Fried Cauliflower with homemade Tartar Sauce. I good eat that hot or cold.

I tried to make it for my family once or twice. They would eat few pieces to make me happy, but I knew it wasn't catching on in my meat loving testosterone filled household.

Few days ago I decided to try again, but with a different approach. I turned my beloved fried cauliflower into Cauliflower Cakes.

Can you say SUCCESS! My men loved it and asked for seconds.

PRINTABLE VERSION

Ingredients:

• 1 Large Cauliflower (will make about 9 cups of cooked & chopped cauliflower)
• 2 Eggs
• 3 cups Rice Krispies Cereal
• 3/4 cup Parmesan (grated)
• 1/2 Fresh Parsley (finely chopped)
• 5 Clove Garlic ( crushed)
• 1 cup Bread Crumbs
• Salt
• Pepper
• Oil or Butter for frying

STEP 1: Wash whole cauliflower. Take it apart and cook in a salted water till cauliflower is soft, but not mushy.Drain.

STEP 2: Chop cooked cauliflower into small chunks and put it into a large bowl.

STEP 3: Add eggs, Rice Krispies, chopped parsley, grated Parmesan, crushed garlic. Mix together until well combines. Salt and pepper to taste.

STEP 4: Pour breadcrumbs into a shallow dish. Form 3" balls from cauliflower mixture and roll them in breadcrumbs.Gently flatten them.

STEP 5: In a frying pan heat oil or butter. On a medium high heat fry cauliflower cakes on both sides until golden and crispy (about 3-4 minutes per side).

STEP 6: Once done remove the cauliflower cakes from the frying pan and place them on plate layers with paper towel to get rid of the excess fat.

I served my Cauliflower Cakes with my homemade Tartar Sauce and Caesar Salad.

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This recipe is linked to:


MEATLESS MONDAY @ My Sweet and Savory
MIDNIGHT MANIAC MEATLESS MONDAYS @ Midnight Maniac
MONDAY MANIA @ The Healthy Home Economist 
MEATLESS (VEGAN) MONDAYS @ Veggie Converter 365 
DR. LAURA'S TASTY TUESDAY @ Dr. Laura's Adventures 
TASTY TUESDAYS BLOG HOP @ 33 Shades Of Green
TASTY TUESDAY PARADE OF FOODS @ Balancing Beauty and Bedlam
TUESDAY NIGHT SUPPER CLUB @ Fudge Ripple
DELECTABLE TUESDAY BLOG HOP @ Home Sweet Farm