A Small Batch Nebraska Runzas#BreadBakers

Runzas? You might wonder, “What is a runza?”
Runzas are a cherished part of the regional cuisine of Nebraska. A runza is a classic, savory buttery bread filled with beef mince, cabbage, spinach and onion filled sandwich, which is baked in a pocket of yeasted dough. They are so amazing, delicious and filling!

Their origin is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, North and South Dakota in the 1900s. The shape depends on the region. In Nebraska, runzas are shaped into an elongated roll.

The bread for these runzas is super soft and light, and the dough is very easy to work with. It's enriched with butter, eeg and milk. This recipe makes 3 runzas, make a larger batch and freeze, they reheat perfectly.
Makes 3
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
6 Grams Caster Sugar
½ Teaspoon Sea Salt
20 Grams Salted Butter
60Ml Warm Milk
Warm Water - to knead as required
1 Egg Yolk
1 Egg Yolk + 1 Tablespoon water - for brushing the buns
For The Filling
1 Tablespoon Oil
1 Medium Onion - finely chopped
2 large garlic cloves, minced
250 Grams Lean Beef Mince
½ Tablespoon Worcestershire sauce
1 Cup Shredded Cabbage
½ Cup Chopped Spinach
Salt & Black Pepper to taste
½ Teaspoon Red Pepper Flakes
½ Cup Shredded Cheese
Method
For The Dough

Dissolve the yeast in the water and let sit for a few minutes.
In the bowl of a stand mixer, add the flour, sugar, and salt and whisk.
In a bowl, add the milk, melted butter, eggs, and yeast mixture. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough. Add little water at a time to make a nice soft dough then knead the dough until it is smooth and elastic and till it passes the window pane test. Place the dough into an oiled bowl, cover, place it in a warm spot, and let rise for 25 to 30 minutes.

While the dough is rising, prepare the filling. 

Heat the oil in a skillet, add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worcestershire sauce, cabbage, spinach and cook, stirring regularly, for about 6 - 8 minutes. Generously season the mixture with red pepper flakes, salt, black pepper to taste. It's best to over season the filling ( it does not taste bland).
Turn off the heat and let the filling completely cool. You can make this filling day ahead and cool it in the refrigerator.
Let's Make The Runzas 

Once the dough has doubled in size then. 

Punch the dough and divide dough into 3 equal pieces ( each weighed around 93 grams), gently forming small balls.  

Roll each piece of dough into rectangle circle (middle of the circles a little thicker than the edges. If the dough is too thin in the middle, it gets kind of see through on top when baking).

Place shredded cheese. Spoon the filling over cheese and again cheese

pinch edges of dough (dip your finger in warm water and run it along the edge of the dough) together to form slightly elongated / oblong bun.

Transfer bun, seam side down, to prepared baking sheet keeping them little apart so that the stick together while baking (they will be like pull part buns with soft sides). Repeat with remaining dough and filling, placing buns on baking sheet. Cover buns with plastic wrap or wet kitchen towel and let rise until puffed, about 20 minutes.

Brush the buns with egg wash and bake in a preheated oven @ 180°C with both elements on until golden brown, about 18 - 20 minutes, switching and rotating position of baking sheets halfway through baking time. 

Brush buns with melted butter or rub the buns with a stick of butter while they are still warm. Let them cool on the baking sheet for 10 minutes before serving. 

Serve with ketchup or just like this !
Labels: American, Beef, Bread Bakers, Cabbage, Cheese, International Cuisine, Mince, Spinach, Stuffed Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Stuffed Buns Recipes"

• Sneha’s Recipe: A Small Batch Nebraska Runzas  
• A Messy Kitchen: Custard Buns 
• A Day in the Life on the Farm: Ham and Cheese Stuffed Buns 
• Karen’s Kitchen Stories: Hot Dog Flower Buns 
• Food Lust People Love: Nebraska Runzas  
• Magical Ingredients: Salted Caramel Apple Wreath   

Keto Roasted Cauliflower Mac & Cheese#SundayFunday

I, can eat this delicious Roasted Cauliflower Mac & Cheese probably every other day. Easy and delicious side dish. It is perfect with any protein or on its own.
Ingredients
To Roast The Cauliflower
1 Large Cauliflower Head - See Notes
Salt, black pepper and a drizzle of olive oil
For The Sauce
2 Tablespoons Butter
Salt To Taste
¼ Teaspoon Turmeric Powder
½ Teaspoon Black Pepper Powder or Red Pepper Flakes
1/3 Cup Roasted Tomato sauce
1 Cup Heavy Whipping Cream or Fresh Cream
½ Cup Shredded Cheddar Cheese 

For The Topping
¼ Cup Shredded Cheddar Cheese 
A Drizzle Olive Oil
¼ Teaspoon Dried Parsley 
Method

Wash and separate cauliflower into bite-size pieces.
Season with salt and pepper then drizzle with olive oil.
Toss it to coat then cook in the air fryer at 180°C for 16-17 minutes or roast in the oven for 20-25 minutes at 200°C. Make sure that the cauliflower is in one layer on the baking sheet. 
To Make The Sauce

Melt butter in a skillet over medium-low heat, Add the turmeric and tomato sauce, bring this to a simmer.
Gradually add  cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
Add cheese, stirring, until the cheese has melted and the sauce is smooth and well blended.
The sauce will start to thicken as it cools. Now, taste it and add salt according to your taste. 
Now add the roasted cauliflower mix it well so that cauliflower is coated with the sauce.

Pour this into a baking dish spread the cheese over it, 

then add a drizzle of olive oil and a good sprinkle of dried or fresh parsley. 

Bake it in a preheated oven in @ 180°C till the cheese melts. The cauliflower does not release any water as they are roasted taste like real mac & cheese.

Serve when still hot, Enjoy!!
My Notes
The cauliflower florets measured around 7 cups. 

Labels: Keto, Roasted Cauliflower, Pasta, Sunday Funday, Low Carb, Side Dish, Gluten Free, Cheese, International Cuisine

For Sunday Funday we are sharing Macaroni & Cheese Recipes

• Baked Penne and Cheese bA Messy Kitchen
• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2 
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set,  Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.  

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Thai Chicken Summer Rolls from Food Lust People Love
• Vegan Summer Rolls from Mayuri's Jikoni

Crumb Coated Cheesy Veg Crepes#SundayFunday

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry 
In a small bowl mix all ingredients , keep aside
Filling The Crepes 

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed. 

Like wise make all.
To Crumb Coat

Dip each in the slurry then in panko bread crumbs. Refrigerate them for at least an hour (at this stage you can also freeze these in a single layer). 

Just before frying dust off excess coating and shallow fry till golden on both sides. 

Serve hot with ketchup.
Labels: Cottage Cheese, Potato, Mixed Veggies, Crepes, Cheese, Appetizer, Sunday Funday, Vegetarian, Indian

For Sunday Funday we are sharing recipes - Appetizers for Mom's Day

• A Day in the Life on the Farm: Blini with Sour Cream and Caviar
• Amy's Cooking Adventures: Crackers with Salami & Pepperoni Rosettes
• Sneha's Recipe: Crumb Coated Cheesy Veg Crepes
• Karen's Kitchen Stories: Fresh Artichoke and Spinach Dip
• Culinary Cam : Roasted Carrot Tarte Tatin
• Sid's Sea Palm Cooking : Smoked Salmon Blini
• Mayuri's JikoniMayuri's Jikoni: Sweet Potato Brie Bites 

Cheese Corn Tomato Coriander Soup#SundayFunday

Soup is delicious any time of the year, my family can have this for lunch or for dinner.
A sizzling bowl of soup is truly one of life’s simple pleasures. The soup taste best with fresh tomatoes ,corn and coriander simply because they have the ideal flavor.

Ingredients
1 Medium Carrot - chopped
3 Medium Tomato - chopped
1 Small Onion - chopped
1 Small Potato - chopped
2 Cups Coriander Stock or one bundle coriander stems
¼ Teaspoon Each Salt Black Pepper powder
2 Tablespoon Boiled Sweet Corn
1 Teaspoon Sugar
For Garnishing
1 Tablespoon Shredded Cheddar Cheese
2 Tablespoon Coriander leaves
Method 

Place all the ingredients in a cooker take 2 whistles and remove the coriander stem, blend the veggies well and then strain it into a sauce pan. Place the pan on low flame add 2 tablespoon boiled corn, sugar and coriander leaves bring it to a boil.

Serve garnished with coriander leaves & grated cheddar cheese. Enjoy hot!!  

Labels: Sunday Funday, Soup, Cheese, Corn, Carrot, Coriander Leaves, Healthy

For Sunday Funday we are sharing Soup Recipes.

Cook With Renu: Budget Friendly Minestrone Soup 

 Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup 

Sneha's Recipe: Cheese Corn Tomato Coriander Soup

Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup

Sid's Sea Palm Cooking: Dry Cream Soup Mix 

Mayuri's Jikoni : One Pot Ravioli Soup

Food Lust People Love: Salmon Coconut Curry Chowder

Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup

Our Good Life: Stuffed Pepper Soup

A Day in the Life on the Farm: Turkey Wild Rice Soup

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.
For The Stuffing
In a bowl, combine thick basil pesto, Greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients