Steamed Buns

For the Dough:

• 1 package active dry yeast
• 1/2 warm water
• 1 1/2 cups all-purpose flour, plus more for kneading
• 1 1/2 cups cake flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1 tablespoon canola oil, plus more as needed

Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.

In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.

To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.

In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.

Creamy Leftover Chicken & Rice Casserole Recipe

Ingredients

• 1/4 cup + 1 tablespoon grassfed butter
• 1/4 cup gluten free flour
• 1 teaspoon dried thyme
• 1 cup homemade chicken broth
• 1 cup almond or raw milk
• 2 cups leftover organic chicken, cubed
• 1/2 teaspoon Real Salt
• 1/8 teaspoon black pepper
• 1 teaspoon organic garlic powder
• 2 cups leftover jasmine rice
• 3/4 cup leftover organic green peas
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat your oven to 400° F.
2. Melt 1/4 cup of grassfed butter in a medium saucepan over medium heat.
3. As soon as the butter is melted, whisk in the gluten free flour and thyme, and cook for about 1 minute, whisking constantly.
4. Gradually stir in broth and milk, stirring until thick and smooth.
5. Stir in chicken and add salt, pepper and garlic, then set to the side.
6. Grease a 1 1/2 quart shallow baking dish (I used an old school Corningware dish from the 70s). Read this post for my preference on greasing baking pans.
7. Pour a small amount (about 2-3 tablespoons) of the sauce in the bottom of the pan.
8. Next, spread the rice into the baking dish, then sprinkle the peas on top of the rice.
9. Finally, pour the creamy chicken mixture over the top of the rice and peas.
10. Dot the pan with the remaining tablespoon of butter, then sprinkle the grated cheese over the top.
11. Bake the cheese is browned and bubbly, which should take about 25-30 minutes.
12. After removing from the oven, let cool for 5-10 minutes before serving.

Over Night Baked French Toast

Ingredients

French Toast: 

• Butter, for greasing
• 1 loaf crusty sourdough or French bread
• 8 whole eggs
• 2 cups whole milk
• 1/2 cup whipping (heavy) cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 1 stick cold butter, cut into pieces, plus more for serving
• Warm pancake syrup, for serving
• 1 cup fresh blueberries, for serving

Directions

Special equipment: 9-by-13-inch baking pan

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

2012 Ree Drummond, All Rights Reserved

Cheeseburger Soup

INGREDIENTS

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1 package (16 ounces) Velveeta process cheese, cubed
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

DIRECTIONS

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Test Kitchen Tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

To prevent soup from curdling, remove from the heat before adding sour cream.

North Woods Bean Soup

Ingredients

• Cooking spray
• 1 cup baby carrots, halved
• 1 cup chopped onion
• 2 garlic cloves, minced
• 7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 4 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon black pepper
• 2 (15.8-ounce) cans Great Northern beans, drained and rinsed
• 1 (6-ounce) bag fresh baby spinach leaves

• How to Make It

  Step 1

  Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
  Step 2

  Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Swedish Meatball Soup

• 1 large egg
• 2 cups half-and-half cream, divided
• 1 cup soft bread crumbs
• 1 small onion, finely chopped
• 1-3/4 teaspoons salt, divided
• 1-1/2 pounds ground beef
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon beef bouillon granules
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon garlic salt
• 3 cups water
• 1 pound red potatoes, cubed
• 1 package (10 ounces) frozen peas, thawed

DIRECTIONS

In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.

In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.

Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.

Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).

Creamy White Chili

INGREDIENTS

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream
• Tortilla chips, optional
• Shredded cheddar cheese, optional

DIRECTIONS

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos. Yield: 7 servings.

From: https://www.tasteofhome.com/recipes/creamy-white-chili