That seems like a good place to begin...
Dessert
Recipe Renovation: Cinnamon Buns
Ingredients
| 1 cup(s) fat free skim milk | |
| 1 Tbsp vegetable oil | |
| 1 Tbsp sugar | |
| 1 tsp table salt | |
| 1 Tbsp yeast, about 1 package | |
| 2 1/2 cup(s) all purpose flour, sifted, divided | |
| 1/4 cup(s) unpacked brown sugar | |
| 1/4 cup(s) dark corn syrup | |
| 2 tsp ground cinnamon | |
| 1/8 tsp ground nutmeg | |
| 1 tsp orange zest, grated | |
| 1/4 cup(s) raisins, dried cherries or cranberries |
Instructions
- Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.
- Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
- Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray.
- Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.
- Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.
- Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.
Main Course
Korean-Style Grilled Flank Steak
Ingredients
| 1 1/4 pound(s) uncooked lean flank steak | |
| 4 clove(s) (medium) garlic clove(s), chopped | |
| 2 Tbsp ginger root, chopped | |
| 1/4 cup(s) vinegar | |
| 2 Tbsp soy sauce | |
| 1/4 tsp red pepper flakes, or to taste | |
| 1 Tbsp sesame oil | |
| 2 bunch(es) fresh watercress, cleaned and trimmed | |
| 2 medium uncooked scallion(s), sliced | |
| 1 medium uncooked carrot(s), grated |
Instructions
- Put flank steak into a shallow glass or ceramic dish.
- To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
- Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
- Prepare coals for grill.
- Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
- Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
- In a large bowl, toss watercress, scallions and carrot with warm marinade.
- Slice flank steak into thin strips. Pour any juice from meat over salad and toss it in. Serve flank slices alongside salad.
Appetizer
Shrimp cocktail. No real recipe here. It tracks at 2 points.
Beverages
I'm wavering here. If I have a cocktail before dinner, it will be a Martini (with a twist). If I want wine with dinner (4 pts for 5 oz) then I will have an after dinner nip (4 pts for 1.5 oz) or I could have a Brandy Alexander with dessert. I just don't know. What do you think?
So that brings this week's installment to a close.
happy cooking
How did I miss last week's mozzarella sticks? They sound incredible. I'm loving the whole dinner menu this week. The big downside I can see to the cinnamon rolls is wanting to eat the whole pan. That kills 4 pts really quickly.
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