How to Make Scallion Pancakes

Need a scallion pancake fix? I don't know how "authentic" this recipe is, but it's fairly easy, uses common ingredients, and yields a nice result even if you're an amateur. I made these with my toddler by my side!

Crunchy and flaky!

I'd always wondered why this type of dough has to be kneaded and divided and sliced only to be squashed again. Turns out that's what makes it flaky. I went and read a few articles regarding just how many times you should repeat the process and how all the different factors play a role. But I'm happy with the recipe below as I wasn't trying to achieve the perfect flakiness.

Anyone have a favorite dipping sauce? I'm usually happy with just plain soy sauce or a flavored soy sauce, maybe mixed with a little sesame oil?

After getting the recipe (go here), be sure to check out their comments section too for some interest variations.

How to Make a "Roasted Mushroom Medley"

This is a recipe I found on Pinterest, and it came out really well. The mushrooms are juicy and flavorful. You could serve it as a side dish (hot or cold) or as a way to pre-cook mushrooms for other dishes (pizza, sandwiches, etc.).

For mushrooms I just used regular fresh white mushrooms, so I guess it doesn't qualify as a "medley." It would be interested to try a mixture, but it's hard to get other types fresh here (without traipsing into the woods). Let me know if you try a different variation (click caption for recipe)!

Click for recipe: Roasted Mushroom Medley

How to Make Garlic Squash Roll-ups

What do you do when you have summer produce but it's still cold and rainy outside (and the heat is off)? Baked concoctions out of said produce are an excellent choice!

Squash wrapped around a
tomato garlic filling

The following is a recipe of my own concocting. I just can't get enough of that creamy tomato/garlic/dill combination! I've included a few variations to accommodate your specific diet/grocery limitations.

There is some assembly required, but you can multi-task and get your other dishes together in the meantime.

Though it makes an elegant appetizer, I'm not sure if I would call this finger-food or not. Maybe if you were really careful about rolling them up neatly. :)


Ingredients:

-2 medium squash of the zucchini/summer squash variety (or the light green kind we have here), OR eggplant
-1 large (2 medium) tomatoes
-1 c mayonnaise
-2 cloves of garlic
-fresh herbs
-1/4 cup cheese of your choice (for melting factor)


Directions:

1) Slice the squash horizontally so you have long, thin pieces that you will be able to wrap around a filling.

2) Pre-cook the squash until tender: Either saute on the stovetop or cook uncovered in the microwave for 5 minutes. I used the microwave so I could use that time for other tasks, plus it's less greasy that way.

(pre-heat the oven to 400 fahrenheit)

3) Get the filling ready while the squash is cooling enough to handle. Slice the tomatoes into discs (halve them if too wide) and make a mixture out of the mayo, garlic (crushed), herbs, cheese, and salt and pepper.

4) Grease or line a cookie sheet. Take the squash slices one at a time, place a tomato at one end, then a dollop of the filling on top, and wrap the other end of the squash around it. If you have any odd bits of squash left, you can cut and paste a bit, just remember which ones are less stable when you go to pick them up. :) Brush the tops lightly with olive oil for a browning effect, if you used the microwave method.

5) Place in the oven for about 15 minutes, long enough for the cheese to melt and the roll-ups to brown slightly.

6) Serve hot or chill and serve later.


Variations:

-omit the mayonnaise and use sour cream, cream cheese, feta, mozzarella, etc.
-use dried garlic/herbs or your favorite spice mix for flavoring

How to Make "Italian" Breadsticks

I wanted to make a savory treat for Bible study and I thought making breadsticks brushed with garlic butter would be a good choice. You know, the kind you get at Olive Garden or with an order of pizza. It's been really cold lately, so heating up the kitchen was a goal, too!

I was pleasantly surprised by the recipe I found via food.com. No test run or anything and they turned out excellent!

Managed to snap a photo before they disappeared!

Minimal ingredients and effort. The recipe is here and you can read the comment section for more ideas.

Here are my modifications:

-all-purpose flour (still totally fine and a good texture, but probably even BETTER with cake flour); or try whole wheat for a healthier version

-seasoning mix included butter, olive oil, garlic, salt, "Italian" seasoning (oregano, basil, thyme, etc.) and a little grated cheese...easy to mix up while they're in the oven

-proofing the yeast in the warm water before adding the flour (doesn't say in the directions but I did it just in case)

Really, really easy and I'm excited to add it to my snack repertoire. It would be fun to try with dipping sauces, too!

A Food Decor Flashback

This is what I was talking about in this post. I posted a summer photo in the fall, so it's only appropriate that I post a New Year's photo in April, right? :)

I love creative presentations like this, but as a new mother, I often have to rein in the creativity.

So here's a contribution from my mother-in-law: a penguin-shaped salad for New Year's Eve. She used a seafood salad here, but you could use a chicken or potato salad or any kind of cheese/veggie spread that is somewhat sculpt-able.

-black olives for the wings/eyes
-red bell pepper for the feet/beak
-grated boiled egg white for the belly and egg yolk for the chest

I wonder what summer scenes would be cute, using a similar concept?

How to Make Stuffed Mushrooms

Stuffed mushrooms are one of those foods I like the idea of, but I hadn't actually made them until recently. I picked a filling that didn't require any pre-cooking, although I did throw some mushrooms stems in. Those could be sauteed in advance.

Bite-sized and bursting with flavor!

Ingredients:
-Mushrooms
-Cream cheese
-Other cheeses, grated (cheddar, parmesan...)
-Green onions, chopped finely
-2 pieces cooked bacon
-salt, pepper, paprika
-walnuts, chopped finely

How to Make Russian Peasant Dip

Some fellow Russian students and I found this recipe while we were living in the "Russian Immersion House" (read: eating lots of blini and watching Russian soviet cartoons).

I am not sure what is actually Russian about this recipe besides the name and the fact that it's made with ingredients commonly found in a Russian refrigerator (sour cream, dill,...).

It's good as a dip for bread and veggies and can also be used as a sauce for meat (I put it on some fish).

For a nice party presentation, you can hollow out a round loaf of bread and pour in the dip, arranging the bread pieces around it.