Mushroom Sausage Spinach Strudel
Ingredients 375 for 15minutes
3 tablespoons olive oil
4 oz. mushrooms, diced (4oz can)
1/4 cup chopped red bell pepper (fresh or jarred roasted red bell pepper)
1/2 lb. bulk sausage cooked and drained
1/2 lb. fresh spinach, washed, chopped, diced(10oz frozen)
1/4 cup shredded Swiss cheese
4 sheets phyllo dough-thawed in package
1/4 cup butter, melted (or cooking spray)
3 tablespoons dry bread crumbs
1 clove garlic, minced
1 small onion chopped
salt and pepper to taste
Put oil in medium skillet over medium heat until hot. Add onion, mushrooms, red pepper and garlic. Cook and stir until soft. Stir in sausage, spinach, cheese, salt and pepper. Cook until tender. Set aside to cool.
Preheat oven to 375º. Place damp cloth (wet and ring out towel well) over phyllo sheets on work area. Brush each phyllo sheet with butter (or spray). Sprinkle 1/4 cup bread crumbs. Cover remaining sheets with damp towel. Repeat 3 times. Spread sausage mix over top. Roll up starting at the short side until long roll forms. Place in baking sheet. Brush with remaining butter. Bake 15 minutes until golden. Let stand 5 minutes. Cut into one inch slices.
Servings: 2 loaves Temp: 450F Cook Time: 3-4 hours
3 ¾ cups bread flour plus ¼ cup for kneading- (Use 1 cup of the flour and 1 cup water with the yeast to make a sponge)
2 teaspoon active quick rising dry yeast
2 teaspoon salt
1 1/2 cups warm water
- Use 1 cup of the flour and 1 cup water with the yeast to make a sponge; Let sit for minimum of 10 minutes before proceeding. Add remaining 3 cups bread flour and salt in your mixer bowl. Pour in the warm water and mix on low speed until the dough comes together in a mass with the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. Knead dough with dough hook for ~7minutes. Let it rest for 7; knead again for another 3 minutes. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust. Let the dough rest for 5 minutes.
- Take the dough out and place on the counter. Use 1/4 cup of flour as you knead the dough by hand, incorporating more flour as needed. Knead by hand until the dough is smooth, tight and formed into a nice, compact ball.
Place this dough in a large lightly oiled bowl (or cooking spray). Turn dough over for a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size.
- While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F a loaf pan for steam on the very bottom rack, off to one side of the oven.
- After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.
- Cut the dough into half – shape one half at a time (cover the other piece) Pick up the dough – stretch it out until it forms a big rectangle. Dust your work surface with flour and fold over the ends of the dough. Press a “channel” lengthwise down the middle of the bread. Fold over in half, both edges meeting in the channel. Pinch all sides shut. Make sure that all ends including the short ends are pinched tightly to create a seal.
- Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Place into lightly sprayed bread cradles and rest 30 minutes.*
- After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf.
-> Get a 1/2 cup of water ready next to the oven. Open the oven, put your bread in the oven and throw the water into the preheated loaf pan. Immediately close the oven door. Bake 20-25 minutes. Check temperature of the bread – internal temperature should read 190-200F. Remove and let cool before cutting into it.
To re-crisp the crust, put in 375F oven for 5 minutes.
*If you are using pizza stone or inverted baking sheet: fit both loaves on it at the same time leaving at least 6″ of space between the loaves.
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 4 pound whole chicken
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken. Tie legs. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.
375 degrees Total cook time~ 45 minutes
- ¼ c honey
- 1/4c mustard
- 1 tsp onion powder
- ½ tsp curry powder
- ½ tsp lemon juice
Sprinkle chicken breast with lemon juice, onion powder and curry powder. Cook for 30 minutes.
Heat honey and mustard in microwave for 30 seconds, pour over chicken. Cook for additional 10-15 minutes.
Makes 8 pita breads
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
- 1 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour, or more as needed
- 1 teaspoon olive oil, divided
Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl and let sit until dough has doubled in size, ~2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough rest for ~5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air.
2 T butter
1 T olive oil
1 medium onion, thinly sliced
1 cup diced carrots
1/2c celery, thinly sliced
1/2 t salt
Saute ~5 minutes
3 cloves garlic, minced
2 t dried sage
1 t dried rosemary
1 T tomato paste
Cook ~2 minutes
Sprinkle with 3 T flour
Stir, Cook ~2-3 minutes
2 Chicken thighs, meat shredded
3 c chicken stock
1 cup frozen peas
Bring to boil, lower to simmer 10 minutes
Season to taste s&p. Top with dumplings, cook for 10 minutes, cover cook additional 10 minutes until dumplings are cooked through.