Dinner Rolls

I watched this video from the Lion House. I found the method fascinating so I tried it last night and had fun making rolls this way.

Blueberry Pie

1 recipe for Double-Crust Pie

3/4 cup sugar

1/3 cup flour

1 tbsp lemon juice

5 cups fresh blueberries

milk and sugar (optional)

Stir together sugar, flour, lemon juice. Add blueberries and gently toss until coated. Transfer mixture into pastry-lined pie plate. Add top crust and cuts slits and crimp as desired. Brush top with milk and sprinkle with sugar. Cover edges with foil and bake at 375 for 25 minutes. Uncover edges and bake 20 to 25 minutes or till top is golden. Cool on a wire rack. Makes 1 to 8 servings.

Vanilla Ice Cream

1 Cup Milk
2 Cups Heavy Cream (I use light cream)
3/4 cup sugar
1 tsp vanilla

Mix until sugar is dissolved. Churn 20-30 minutes.

For fruit: 2 cups with 3 tbsp sugar. Add fruit during last 5 minutes of churning.

Mini Farfalle with Tomatoes and Corn

1 box Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.

SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.

COOK pasta acording to package directions.

ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.

ADD corn and simmer for 2 addtional minutes.

DRAIN pasta and toss with the sauce.

STIR in grated cheese and fresh basil before serving .

***I found this recipe on the box of Barilla’s Piccolini MINI Farfalle.

Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

So maybe this is a stretch for food storage, but I guess you could use dehydrated carrots or onion. Honestly, I call this food storage, I always have these ingredients on hand.

Pineapple Upside-Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
1/3 cup Vegetable oil
3 eggs
water

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Barbecue Pulled Pork

1 pork roast (3-4 pounds)
3-4 tbsp. vegetable oil
salt and pepper
chili powder
14 ounce can low sodium chicken stock
barbecue sauce (I like Sweet Baby Ray's)

Heat oil in large Dutch oven. Salt and pepper the outside of the pork roast. Dust with chili powder. Brown the roast on all sides. Add the can of chicken stock (you can add a bay leaf) Cook in crockpot until meat is cooked. Or you can cover with a lid and put in a 275º oven until tender. (I think this take about 3-4 hours.)
After the pork has cooked, take it out and let it sit until cool enough to handle. Reserve the cooking juice. Using your fingers or two forks, shred the meat into chunks. Return the shredded meat to the dutch oven and add barbecue sauce to taste. Spoon in the reseved juices to desired juiciness.
For the sandwiches, just put the meat on rolls, add more barbecue sauce and horseradish if you want.

*I love this recipe that someone gave me. I also love that Big Y has their pork roasts Buy 1 Get 2 Free! this week. Shazam!!!
Now that is food storage to me. Store what you eat!