Savory Rolls {Dorot & 37 Cooks}

IMG_9625Have you heard of Dorot before? I’ve been using them for years. They are awesome little cubes of tasty goodness. So easy to use and perfect for a quick meal loaded with flavor. We over at 37 Cooks had the privilege of them being our latest sponsor. They sent us each a few coupons to pick up a variety of their products to work with and create a recipe. As with all sponsored posts and reviews these opinions are 100% my own.

I was able to find their items at a few stores around me, especially the one that I work at! Talk about convenience – so I picked up their Chili, Garlic, and Ginger cubes. In the recipe below however I ended up just using the chili and the garlic – the garlic actually was put to use in both recipes: Savory Rolls and Feta Spread. Visit their website to see all of their great options including rice mixes and sauces (I have not tried either of these and not 100% sure if they are all gluten-free) and also where to find these great products. These are perfect for saving time in the kitchen chopping garlic and herbs.

Below is my recipe for savory rolls (think cinnamon rolls, but not) with a feta spread. These are great and very versatile – please feel free to change the filling ingredients to whatever your taste buds prefer. You can roll them thinner and make mini ones as well – they work perfectly for an appetizer. The recipe below is gluten-free and vegetarian but again, feel free to change it up…add some cooked ground hot sausage or some crispy pancetta.

Savory Rolls & Feta Spread

Simple, versatile, rustic, and delicious.

Filling

  • 2 tablespoons butter (add more if needed)
  • 1 tablespoon olive oil (add more if needed)
  • 1 medium yellow onion cut in half and sliced thin
  • 1/2 cup baby bella mushrooms sliced thin
  • 1/4 cup chopped kalamata olives
  • 3 cubes of Dorot Crushed Garlic
  • 3 cubes of Dorot Crushed Chili
  • 1/2 cup packed baby spinach
  • Salt and Pepper to taste
  • 1/4-1/2 cup grated Parmesan cheese (optional)

Dough

  • 3 tablespoons butter – melted
  • 2 1/4 – 2 1/2 cups gluten-free flour blend of your choice (I used Cup4Cup) – **if there is no xanthan gum in your mix add 1 tablespoon.
  • 1 tablespoon of instant yeast
  • 1 teaspoon salt
  • 1 1/4 cup milk  (I used SoDelicious Coconut Milk)
  • 3 tablespoons olive oil – divided
  • 1 large egg
  • Salt – optional
  • Red pepper flakes – optional

Method of Preparation

Preheat oven to 350 degrees F

Filling:

  1. If using, grate Parmesan cheese and set aside.
  2. In a large French pan add two tablespoons of butter and 1 tablespoon of oil with the sliced onions and heat over medium heat.
  3. Do not stir until the bottom layer begins to brown.
  4. When the bottom begins to brown gently stir the onions around. Continue to stir occasionally.
  5. Once onions are evenly golden brown add in sliced mushrooms.
  6. Add more butter or olive oil if needed.
  7. Cook mushrooms and onions for five minutes.
  8. Add in the Dorot Garlic and Chili cubes, stir until well combined.
  9. Stir in chopped olives and the spinach.
  10. Stir and cook for an additional 5 minutes or until the spinach has completed wilted and everything has come together.
  11. Check for seasoning and adjust if needed.
  12. Set aside and prepare the dough.

Dough:

  1. In a stand mixer add the gluten-free flour, yeast, and salt.
  2. Mix on low until combined.
  3. In a glass measuring cup measure out the milk and add in the melted (slightly cooled) butter, 2 tablespoons of olive oil, and large egg.
  4. Mix until well combined.
  5. Slowly add to the dry ingredients in the stand mixer.
  6. Mix on medium-low for 2 minutes until well combined.
  7. Dough will be a little sticky – that is okay.
  8. Line a large surface with plastic wrap and dust lightly with a little extra flour.
  9. Gently shape dough into a rectangle and roll until your dough is about 6″x14″ or about 1/4″ thick.
  10. Season the dough by brushing on one tablespoon of olive oil, a little bit of sea salt and a pinch of red pepper flakes – this is optional but it adds to the flavor.
  11. Gently add the filling on top of the dough leaving 1/2″ border on all sides.
  12. If using the Parmesan cheese – add on top of the filling.
  13. Using the plastic wrap, gently lift it and begin to roll the dough (this helps with any sticking that would normally occur with out the plastic wrap and also helps prevent any tears in the dough.
  14. Once completely rolled up, gently cut the dough into six even pieces.
  15. Lightly grease (with cooking spray, olive oil, butter, etc.) a six cup muffin tin.
  16. Gently place each roll into a greased muffin cup – it is okay if they are not perfect. These are rustic savory rolls.
  17. Bake at 350 degrees F for 20-25 minutes.
  18. Cool in pan for five minutes and serve warm with Feta Spread (see recipe below).

Feta Spread

This recipe is so simple – it has three (yes three!) ingredients and you can use it on so many things but I love it on a nice, fresh out of the oven, gluten-free roll.

There is no real set amounts for this spread, it’s all about personal preference – do you like it more spreadable? Then add more olive oil…need more garlic? Add in another cube, etc.

Simply combine the ingredients above in a small bowl until you reach your desired consistency and flavor profile. I like my with a bit more of feta flavor and a thick consistency so I add in a bit of feta (4 ounces or so), a cube of the crushed garlic, and about a tablespoon of olive oil…again this is all personal preference but it goes oh so well with these rolls!

Thank you to the lovely people over at Dorot! I greatly enjoyed working with your products.

Ratatouille

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The second 37 Cooks challenged that I participated in was for Sciabica Olive Oil. Sciabica Olive Oil is a family run business which prepares their olive oil in the Italian tradition of old-world quality and they say that their oils are “California Sunshine in A Bottle”. Sciabica proves that you do not need to go to Italy or Spain to get good quality and fantastic tasting olive oil. Sciabica generously provided each of the 37 Cooks with two bottles of their choice. I chose the Manzanillo Variety Fall Harvest and the Garlic Extra Virgin Olive Oil. Both of which were simply delicious. I always like to taste my olive oils by themselves before using them in either cooking or baking – this helps me get an idea of what I want to use them for and what flavors I think would go well together.

For this challenge we were asked to again prepare two dishes with the olive oils that we choose. Below is my first recipe and I can’t even count how many recipes I made after this which made it difficult to choose my second one (will be posted soon). This olive oil was so delicious and I’m happy but surprised I have any left!

Please check out 37 Cooks (here is a link to my bio) and Sciabica Olive Oil.

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Ratatouille – Serves 4
Ingredients:

Sciabica Garlic Olive Oil*                       3 tablespoons, divided

Eggplant, 3/4 inch dice                           1 cup

Onion*, White, 3/4 inch dice                     1/2 cup

Garlic, Minced                                         2-3 large cloves (1-2 tablespoons)

Red Pepper Flakes                                 1/4-1/2 teaspoons

Baby Bella Mushrooms, quartered         1 cup

Bell Pepper, Yellow, 3/4 inch dice           1/2 cup

Bell Pepper, Orange, 3/4 inch dice         1/2 cup

Zucchini, 3/4 inch dice                           1/2 Cup

Tomatoes, Roma, 1/2 inch dice             4-6 each

      or pasta sauce of your choice         1/2 – 1 cup

Parmesan Cheese, freshly grated        To taste

Salt, Kosher                                          To taste

Pepper                                                  To taste

Gluten-free pasta – we use corn or brown rice pasta.

Method of Preparation:
  1. Gather all the ingredients and equipment.
  2. Trim ends from eggplant. Cut eggplant into  ¾ inch dice. Sprinkle with kosher salt and allow to drain for 15 minutes. Rinse thoroughly.
  3. Cut mushrooms in halves or quarters and set aside
  4. Cut onions, peppers and zucchini in to ¾ inch dice and set aside.
  5. Cut Roma tomatoes into 1/2 inch dice, remove seeds and set aside.
  6. Heat 1 tablespoon of olive oil in a large skillet or sauce pan. Add onions, garlic and chili flakes. Sauté until translucent.
  7. Add remaining 2 tablespoons olive oil the eggplant and sauté until lightly browned.
  8. Add all other vegetables.  Season generously and simmer for 15 minutes, or until vegetables are tender. Stir in basil chiffonade.
  9. Stir in tomatoes or tomato sauce and cook for additional 10 minutes.
  10. Season with salt and pepper.
  11. Serve as is or over pasta.
  12. Top with freshly grated Parmesan cheese

*B was out-of-town so that is why there are onions in this dish, but if you are cooking for someone who suffers from onion allergy like B does then just omit those and add some additional vegetables. You can also use regular olive oil if you can not find the garlic olive oil.

Chocolate & Coffee Mini Cupcakes {37 Cooks & Lock-N-Load Java Challenge}

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As mentioned in my previous post I am doing a food challenge for 37 Cooks and Lock-N-Load Java. Please head on over to that post to learn more about Lock-N-Load Java, what they stand for, who they support, and why and also to learn more about the challenge.

For my second entry I made rich mini chocolate cupcakes with a mocha cream cheese frosting. I made them mini so I wouldn’t feel so guilty on my journey to getting in shape. I’ll also be bringing these into school so I will not be tempted at home! But they are so dang tasty, it is kind of dangerous to have them hanging out for another day.

Chocolate Coffee Cupcakes

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Chocolate Coffee Cupcakes:

Organic granulated sugar                                          1/4 cup

Sucanat                                                                      1/2 cup

High Quality Gluten-Free Flour Blend                         3/4 cup + 2 tablespoons

(if your blend does not have xanthan gum already incorporated in it add a scant 1/2 teaspoon)

Unsweetened Cocoa Powder                                      1/4 cup + 3 tablespoons

Baking Powder (gluten-free)                                       3/4 teaspoons

Baking Soda (gluten-free)                                           3/4 teaspoon

Salt, Kosher                                                                1/2 teaspoon

Sniper Choice, ground                                                1/4 teaspoon

Double Barrel Black, ground                                       1/4 teaspoon

Egg, Large                                                                  1 each

Soy Milk (unsweetened)                                             1/2 cup

Canola Oil                                                                   1/4 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Method of Preparation

  • Preheat oven to 350°F
  • In a large mixing bowl add all dry ingredients (organic granulated sugar, sucanat, gluten-free flour blend, xanthan gum (if required), cocoa powder, baking soda, baking powder, salt, and coffee grounds). Mix well.
  • Add in egg, soy milk, canola oil, vanilla, and hot coffee.
  • Whisk until well combined, but do not over mix.
  • Line a 24 cup mini cupcake tin or a 12 cup regular cupcake tin with paper liners.
  • Fill each tin 3/4 the way.
  • Bake for 18-20 minutes (for mini cupcakes, and 28-30 minutes for regular cupcakes) or until a toothpick inserted in the center comes out clean.
  • Let cook in pan for five minutes and then remove and finish cooling on a wire rack until completely cooled. Frost with a mocha cream cheese frosting (recipe below).

Mocha Cream Cheese Frosting

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Sucanat                                                                       2 teaspoons

Cream Cheese, 1/3 fat                                                8 ounces (room temperature)

Organic Powdered Sugar                                           1/2 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Method of Preparation

  • In a small sauce pan add coffee and sucanat and bring to a boil. Reduce to a simmer until reduced by half. (You are looking for a thick syrup to coat the back of a spoon).
  • Set aside and let cool.
  • In the bowl of a stand mixer add softened cream cheese and turn mixer on to low. Add in powdered sugar and mix until incorporated.
  • Add in vanilla extract and mocha syrup, mix on medium-low until incorporated.
  • Spread on cupcakes and enjoy.

If you have someone that isn’t a huge coffee person (this has a very rich coffee flavor) then reserve a small amount of the cream cheese frosting and then add in the mocha syrup and use that for their cupcakes (pictured above).

Enjoy

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Double Barrel Spiced Pork Chop {37 Cooks Lock-N-Load Java Challenge}

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This is my first time participating in a 37 Cooks (an online group made up of, you guessed it, 37 Cooks) challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java. A fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

(borrowed from their website) Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet our criteria for being reputable, highly rated, fiscally responsible charities.  We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped.  The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty.

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black and Snipers Choice (decaf) and were asked to create two recipes with the samples. Of course both of my entries are 100% gluten-free. Below is my first entry:

Double Barrel Spiced Pork Chop IMG_5044

Spice Rub:

Double Barrel Black, Ground                    2 teaspoons

Brown Sugar, Light                                     2 teaspoons

Cayenne Pepper                                      3/4 teaspoon

Salt, Kosher                                              3/4 teaspoon

Cinnamon, ground                                    1/2 teaspoon

Olive Oil                                                    1 teaspoon

Butter                                                        1/2 teaspoon

Pork Chop, boneless                                2

Method of preparation:

In a small bowl combine the first five ingredients and mix well.

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet heat the olive oil and butter over medium heat. Add pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop this could be anywhere between 3-6 minutes per side.

Serve with a roasted sweet potato with butter, cinnamon and sugar, and candied pine nuts (recipe below)

Double Barrel Candied Pine Nuts

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Double Barrel Black, Brewed                     1/4 cup

Sucanat                                                     1/2 cup

Pine Nuts, toasted                                     1/4 cup

Method of preparation:

In a small sauce pan combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes.  Continue to stir and once the sucanant starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you ca break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Enjoy!