Portobello Lasagna Rollups for Craving Ellie in My Belly #6

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If it’s Thursday it must be time for CEiMB! This week’s recipe is Portobello Lasagna Rollups with Easy Tomato Sauce from pages 152-153 of “The Food You Crave”, by Ellie Krieger- and was chosen by the lovely Marthe from Culinary Delights.  Natalie from What’s for Supper? has been nice enough to take on the overall responsibility for Craving Ellie from Leigh at Lemon Tartlet and the Dust Bunnies, who had other things to attend to.

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I enjoyed the recipe- had leftovers for lunch today in fact. The rollups are a nice easily portioned change from the usual layered type lasagna. I did add some onion and garlic as I thought the recipe needed them. I also added a bit of lean Italian sausage to the mushroom portion of the sauce. It added a few calories but lots of flavour. The whole wheat lasagna is (I think) better and more satisfying than regular white pasta and with the spinach adds a bit better nutrition to the dish. Since I was in a bit of a hurry making this, I used  The Silver Palate bottled Marinara for the sauce. Easy peasy and good!

Thanks to Marthe, Natalie and to Leigh for starting the whole thing! Head on over to the Craving Ellie in My Belly blogroll and check out all the other rollups.

xo

Tuesdays with Dorie Kugelhopf

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This week’s Tuesdays with Dorie recipe is Kugelhopf chosen by lovely Yolanda of The All-Purpose Girl. The recipe can be found on pages 61-63 of “Baking:From My Home to Yours” by Dorie Greenspan.  It’s a lovely brioche type dough studded with raisins  er…dried cherries, plums and apricots for me as (you probably know by now) I only like raisins on a limited basis.

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The dough is easy to make and produces a lovely, buttery, very slightly sweetened bread. I have a steamed pudding mold that I planned to use to bake it in but couldn’t find. Rick has been working his hind quarters off out in the shop trying to get some woodworking projects for friends completed- so I didn’t feel like bothering him to help me locate the box that pan is stored in the basement. I ended up using a tube pan intended for angel food cakes and it was a bit large so I got a slightly flattened end result. I’ve been so busy lately that I had to take my dough with me to work to raise before baking so that I could bake it off at a reasonable hour. It was kind of funny to have the pan nestled in a drawer at my desk next to my portable radiator, dough rising away for the last 2-1/2 hours of my work day.

All in all, I give it a thumb’s up -very yummy. Thanks to Yolanda, Dorie and also to Laurie the creator of TWD.

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Kipling thinks Kugelhopf is a very curious name for something that smells so much of lovely butter!

CEiMB Turkey Roulade with Apple Cider Gravy

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SO… I made the Turkey Roulade from page 220 of  “The Food  You Crave”, by Ellie Kreiger for yesterday’s Craving Ellie in My Belly CEiMB post but when I went to post it, my internet was down like KO’d prizefighter.

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This recipe was chosen by sweet Holly of Phemomenon.  So here it is today- sorry it’s late.

I had other technical difficulties such as my store didn’t have anything resembling a real boneless turkey breast and in my desperation (even though I knew better) I purchased a boneless turkey breast roast from the freezer section. These, my friends, don’t work very well for stuffing. They are a conglomeration of turkey bits stuffed into a net that you are supposed to bung into a pan and roast without getting too clever with it. I thought I could make it work and removed the net whilst the turkey was still a bit frozen, “butterflied” the round and spread my stuffing over the lot. I tried to roll it and the bits of turkey started to disintegrate so I shoved it round as best I could, realized that a half-hitched piece of twine wasn’t going to hold the bits together and so forced the net back around it. That was a bit like trying to pull a rubber glove over the head of a struggling piglet. Once I got the net back over, I browned it round and then put it into my crock-pot with some broth and onion and cooked it while I went to work. Everything was tender and good. The gravy made with the liquid from roasting along with apple cider and cider vinegar thickened with a cornstarch slurry was very good. I just poured the juices from the crock-pot into a saucepan to finish the gravy while the turkey roll rested under an aluminum foil tent.

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The stuffing in the recipe is made from whole wheat bread, onions, garlic, pecans and dried unsweetened cranberries. I substituted dried cherries for the unsweetened cranberries because all I could find in the pantry were sweetened.  Of course they were good.  We had some garlic mashed potatoes in the fridge left over from earlier in the week so we had those on the side with the gravy and some steamed broccoli. Delicious! Now go on over to CEiMB and see all the other turkey roulades 🙂

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