Pretzel Dogs

These are a really cute change from the usual boring hot dogs. The pretzel dough is a basic soft pretzel dough, and you can have lots of fun playing around with it: Cheese Pretzels, Pretzel Bites etc. You can freeze formed pretzels raw, and then dip them (frozen) into the baking soda solution when you are ready to bake them. 

• Prezel Dogs
• • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoons salt
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 cup bread flour*
  • 2 cups hot water 
  • 2 tablespoons baking soda
  • 1 egg
  • 2 tablespoons coarse kosher salt

(12 hot dogs)

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan. After dough has risen, cut into 12 pieces. Roll each piece into a long rope and wrap around hot dog, tucking the end under. Dip into the baking soda solution and shake off excess water. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.Brush with egg and sprinkle on salt. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. 

* I used all regular flour and it was fine.

Masagna

That would be pronounced Mu-ZON-ya. Meat+Lasagna=Masagna. 
Ah, the beauty of four year old logic.

Meat Lasagna Rolls

12 whole lasagna noodles

2 pounds ground meat- any variety or combination (turkey,chicken, beef etc.)

1 29 ounce can tomato sauce

1 large onion,diced

1 green pepper,diced

2 cloves garlic,sliced

2 tablespoons oil

3 tablespoons sugar

3 tablespoons lemon juice

1/2-1 teaspoon garlic powder

Fill a 9x13 disposable pan with about 3 inches of water. Place directly on the stove and bring to a low boil. Add the noodles and cook for less than five minutes- just until the noodles are pliable. Drain. In a large saucepan, saute the onion, pepper and garlic in oil, until soft. Add the tomato sauce, sugar, lemon juice and garlic powder. Simmer for about 10 minutes until the sauce begins to thicken. Spread a lasagna noodle on a large plate. Pat down some of the ground meat. I found it easier to roll some of the meat into a sausage shape, and then pat it flat onto the noodle. Gently roll up the noodle, and place seam side down in the 9x13 pan. Repeat with all the noodles, until the meat is finished. Pour sauce over the rolls, and cover with foil. Bake at 375° for about an hour. 

Sweet and Spicy Philly Meatball Subs

This was definitely a change of pace around our house, but all the same it was delicious. 

Sweet and Spicy Philly Meatball Subs

                                                                                                             Makes approximately 4 servings

Meatballs:

2 lb. ground meat

1 tsp. dried basil

1 tsp ginger (optional)

2 tsp. dried parsley

1 1/2 tsp cumin

1 tsp oregano*

pinch of kosher salt

pinch of black pepper

1 1/2 tsp garlic powder

3 tbsp. teriyaki sauce

2 tbsp. mustard

1/4 cup breadcrumbs or matzoh meal

Sauce:

2 tbsp. olive oil

2 large tomatoes, diced

2 large onions, sliced into strips

1/2 cup barbecue sauce

sub sandwich roll

Preheat oven to 400° F. Line a large cookie sheet with parchment paper and spray with non-stick spray, and set aside. In a large mixing bowl, combine the meatball ingredients and mix well. Shape golf ball sized meatballs and place them onto your prepared cookie sheet. Place in oven and bake for 17-20 minutes. 

Meanwhile, heat oil in a large skillet. Saute the tomatoes and onions on medium-high heat for about five minutes. Add the BBQ sauce and let the onions and tomatoes cook down in sauce for another 4-5 minutes, until the sauce has thickened. When the meatballs are done, assemble the sub sandwiches. Place a few spoonfuls of the sauce on each side of the sandwich. Place 4-5 meatballs in the center, cover and enjoy!

* If all the spices scare you, you can skip them, except for the garlic powder, salt and pepper. But keep in mind that the spices balance out the sweetness of the barbecue sauce very well. 

Adapted from the Binah Weekly Magazine

Hearty Beef Stew

So, last night was the big snow storm. I've said this many times before, and I'll say it again. We moved here about three years ago. That would be three long, snowy winters. Three long winters that bring mountains of snow that block all the good parking spaces.Three long winters of shoveling out your car, only to have someone steal your spot while you are at work. Three long winters that burst in and cancel school without even apologizing. Three long winters of snow falling inside your boots. Three long winters of salt and snow tracked all over the house. ( Need I continue?) And yet, every year, The  People Who Have Lived Here Forever, shake their heads and say "Wow, what a terrible winter. We never have such bad winters. Such an unusual year! We never get any snow!" Helllooooo are you people dreaming? Call me crazy, but when you have three crazy winters in a row- I hate to be the one to tell you this, but you guys have bad winters. No two ways about it.  Anyways, enough of my ranting and raving. Make this stew today- it will make you feel better and your house smell yummy. I promise.

Hearty Beef Stew                                                                                Makes 6-8 servings

2 pounds stew meat (short ribs, or flanken are great for this)

6 carrots, diced

4 potatoes ,cubed

1 sweet potato, cubed

1 large onion, diced

2 stalks celery, diced

1 cup tomato sauce

1 tablespoon salt

dash pepper

onion powder- to taste

garlic powder- to taste

dash paprika

8 ounces egg noodles


Combine all ingredients, except noodles, in a 6 quart crockpot. Fill with water, just above the vegetables. Set on high, and cook for 6-8 hours. Add egg noodles 30 minutes before serving.  Enjoy!

Now start choppin'