Friday, September 20, 2013

0 #WeekdaySupper Gluten Free Hawaiian Rolls for #FamilyDinnerTable

Hey everyone! I'm glad to be participating this week as a part of Weekday Supper with AmFam's Family Dinner Table series (check out this link for more information). This week is all about making dinners when you don't have a lot of time. Oddly enough, that's fitting for me this week, as I'm currently working a seventy hour week (work's busy at the moment). My greatest tip for making a quick meal during the week is to plan ahead. Whether that means making extra servings during meals on the weekend and reheating them during the week, or planning for short 20 minutes recipes during the week. The goal is to make something that's easy to store and reheat as needed.

This week I'm making a gluten free version of a recipe submitted to AmFam, Jackie Christenson's Hawaiian Sweet Rolls. The thing that drew me to the recipe is the use of the pineapple juice. It seemed like such an interesting way of adding some natural sweetness to a dinner roll. I deviated in my recipe by using gluten free flour.

AmFam Back To The Family Dinnertable Logo

American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit:, and check out their links below:

This post is sponsored by American Family Insurance.  All opinions are my own.

Also, be sure to check out all the other #WeekdaySupper recipes this week!
Monday - Curious Cuisiniere - Oriental Burritos
Tuesday - Cindy's Recipes and Writings - Cinnamony Sweet Potato Muffins
Wednesday - That Skinny Chick Can Bake - Green Bean and Bacon Bundles
Thursday - girlichef - Crunchy Ramen Salad - 3 Ways

Active Prep Time 20 minutes
Inactive Prep Time 2 hours
Bake Time 15 minutes

1 tsp white sugar 
1/2 C warm water 
1/2 ounce active dry yeast 
3 eggs 
1 C Pineapple juice 
1/2 C Milk 
1/2 to 3/4 C white sugar (depending on your taste for sweetness) 
1/2 tsp ground Ginger 
1 to 2 tsp Vanilla (depending on your taste) 
1/2 C Real unsalted Butter melted 
6 - 8 C gluten free flour 
6 - 8 tsp xantham gum

 In a small bowl dissovle 1 tsp sugar and yeast in 1/2 C warm water. Let sit until frothy, about 5 to 10 minutes. 

In a very large bowl beat the eggs, add pineapple juice, milk, suger, ginger, vanilla and melted butter stir until just combined. Add the Yeast mixture. Next gradually stir in enough flour to make a soft dough. Cover and let rise in a warm place for at least one hour or until more than double in size. You can push down and let rise a second time, if desired. 

Push down the dough, then turn onto a well floured surface, kneading a bit. Pinch off some dough to form a bun. 

Now, you could freeze the buns on greased cookie sheets, then put in a bag after frozen. To use later place the frozen bun balls in a well greased pan to thaw at room temperature until double in size (about 1 to 11/2 hours) Or, to continue for today's use, place your bun ball in a well greased pan, let rise until double in size (about 40 minutes) 

Bake at 375 for 15 to 20 minutes or until nicely browned. Remove from oven and butter tops.

Sunday, September 15, 2013

20 #SundaySupper Gluten Free Peppered Steak #FamilyDinnerTable

I was the first of three children, so my mom stayed at home for the majority of my childhood until all three of us were a certain age. Once a week after school, she would make peppered steak because it was affordable and an easy way of sneaking in some vegetables. Whenever I see peppered steak I think of my mom and all of the love she provided us through food she prepared.

My mom also had a part time cake business when she stayed at home, and she would allow us to come in and help her with making the cake batters and spreading the first layer of frosting. My mom has inspired me to include my future kids in a similar fashion to get them excited about homemade meals. Kids love to learn through experimentation and hands-on interaction, so letting children help with some of the easier tasks in the kitchen can help bring the family together in the kitchen. Another thing my mom always made a point to do was to turn off all televisions in the house and sit down at the dinner table for a family dinner at least once a week. It’s a great way of having the family come together and to learn about your family’s day-to-day events.

American Family Insurance’s Back to Table Campaign reminds me of all of these wonderful childhood memories surrounding food. I believe that love is an ingredient of food when you’re with family, and I’m glad that the Sunday Supper group has teamed together with AmFam to bring family dinners to a discussion! Check out American Family Insurance’s site for a chance to submit a family oriented recipe that could be featured in their e-cookbook:

AmFam Back To The Family Dinnertable Logo

If you submit your recipe, you can enter in their “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.
Check out AmFam’s social website for more information!

This post is sponsored by American Family Insurance. All opinions are my own.
Check out everyone else’s Sunday Supper recipe below:

Gluten Free Peppered Steak

Serves 4
Prep Time 20 minutes
Cook time 20 minutes

1 cup uncooked rice
2 cups rice
1 onion
3 cloves garlic
1 bell pepper
1/3 cup gluten free soy sauce
2 tbsp brown sugar
2 tbsp red wine
½ tsp gluten free corn starch
1 ½ lb thinly sliced steak, preferably top round

Rinse the rice under cold water. Place the 2 cups rice in a small pot over high heat. Once boiling, add the rice, cover the pot, and reduce the heat to low. Cook for 20 minutes.

While the rice cooks, chop the onion and mince the garlic. Add a tablespoon of olive oil to a pan and cook the onion and garlic over medium heat until the onions become translucent. Add the red wine, soy sauce, and sugar to the pan. Stir to combine. Slice the bell pepper and steak into strips. Stir the corn starch into the sauce, and add the pepper and steak to the pan. Stir occasionally until the steak is tender and cooked through, about 10 minutes.

Remove the steak and sauce from the pan and serve with the rice.