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   

Risgrøt - Norwegian Rice Porridge#EatTheWorld

Risgrøt is a festive Norwegian creamy rice porridge / pudding, made with rice and milk, topped with cinnamon powder, sugar and butter. This is traditionally served on Christmas Eve for breakfast or as a dessert after a meal, it's  heartwarming, makes a delicious satisfying treat. I have added fresh cream at the end to give this a rich and creamy taste. When I visited Norway they served us this pudding and its was so delicious and creamy.

When Camilla chose this country for this month theme, this was the first dish that came to my mind and as I, was researching about it, read some unique history of this dish. On Christmas Eve, they usually have risgrøt for lunch and hide a skinned whole almond in the porridge (so it’s not easy to find). Then whoever finds the almond wins the julegris / Christmas marzipan pig! Whoever finds it tries to be very secretive about finding the almond so that everyone keeps eating more and more porridge in the hope that they’ll be the winner. I loved this cool secret behind this dish and the pleasure that one gets when we follow/celebrate traditions with family and friends.

Ingredients
½ Cup Short Grain White Rice
1½  Cup Water
5 -6 Tablespoons Granulated Sugar
½ Teaspoon Vanilla Extract
½ teaspoon Cardamom powder
2½ Cups Whole Milk
2 Tablespoons Salted Butter
1 Teaspoon Cinnamon powder
3 Tablespoons Fresh Cream
Method

Add the rice, water in a saucepan and cook (without cover) until most of the water is absorbed and the rice is cooked.
Add the milk, vanilla, cardamom powder and  sugar continue cooking on low heat, stirring frequently so the porridge doesn't stick. Cook until the porridge is as thick as you would like. Then add the fresh cream and switch off the flame. 
Serve it with a sprinkle of sugar, cinnamon and a small cube of  butter. You can also serve this with a topping of fresh berries this is optional.

Enjoy this delicious pudding!
Labels: Norway,  Rice, Pudding, Porridge, Dessert, Eat the World, Gluten free, International Cuisine, Milk

Check out all the wonderful Norwegian recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Norway. 

• An Array of Flavors from Norway: Aquavit-Cured Salmon, Snøfrisk, Gjetost by Culinary Cam
• Fiskesuppe by A Day in the Life on the Farm
• Norwegian Risgrøt Rice Porridge by Sneha's Recipe
• Scandinavian Almond Cake by Amy's Cooking Adventures 

Keto Bagel Sandwich#SundayFunday

This is a a classic Keto Bagel Sandwich which can be had for breakfast or as a main course meal. It's filling, delicious and loaded with healthy fats and microgreens.
Ingredients
Keto Cottage Cheese Bagels - recipe to follow
Creamy Avocado & Egg Salad - Keto - chop it very fine

Microgreens 
Method

Cut the bagel, add the filling, top it with microgreens. Enjoy!!
Labels: Sunday Funday, Sandwiches, Bagels, Keto, Low Carb, Breakfast, Main course, International Cuisine

For Sunday Funday we are celebrating "National BagelFest Day"

Boursin and Salmon Bagel from A Day in the Life on the Farm 

Caprese Bagel from Mayuri's Jikoni

Chorizo Cream Cheese Spread from Food Lust People Love 

Keto Bagel Sandwich from Sneha's Recipe 

Pretzel Bagels from Karen's Kitchen Stories 

The Bagel Conflict and My Left Coast Bagels from Culinary Cam

American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#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 "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

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

Suya/Grilled Beef Skewers#EatTheWorld

Sierra Leone-style beef skewers (also known locally as Kebab or Suya). Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. Suya, a very spicy street food that's popular in western Africa.

This is my take on Suya, grilled beef skewers from West Africa. Sirloin steak is marinated in a quick and easy marinade that is extremely delicious and perfect for cooking on the grill. They’re ideal for snacks, summer picnics, or even a main or side dish.

Serves 8

Ingredients
1 Cup Salted Roasted Peanuts - skinned
1 Tablespoon Paprika powder
2 Teaspoons Onion powder
2 Teaspoons Ginger powder
1 Teaspoon Red Pepper flakes
1 Teaspoon Garlic powder
2 Tablespoons Tomato paste
1 Teaspoon All Spice Powder
2 Tablespoons Olive oil
1 Teaspoon Salt or to taste
1 Kg Beef Undercut /Sirloin Steak- cut into 2 inch cubes
Method
Place peanuts in a food processor, process until it starts to become a paste. Add paprika, onion powder, ginger, pepper flakes and garlic powder, pulse until combined.

Pat dry the beef with a kitchen towel to remove any moisture.
Place beef in a large bowl or shallow dish. Drizzle with oil, sprinkle with salt. Toss to coat. Add peanut mixture and tomato paste mix well and toss so that each cube of meat is coated with the spice mix. Refrigerate, covered, for 2 hours or overnight.
Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. Drain beef, discarding marinade.

Thread beef onto wooden skewers. 

Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. 

Garnish beef skewers with sliced onions, lime wedges, green onions, chopped coriander leaves, and chopped peanuts if desired.

Labels: Keto, Low Carb, Beef, Steaks, African, Sierra Leone, International Cuisine, Side Dish
Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Sierra Leone"

• Ginger Beer by Amy's Cooking Adventures
• Gluten-Free Sierra Leonean Ginger Cake by Culinary Cam
• Suya, Grilled Beef Skewers by Sneha's Recipe