Pan Fried Roti Bread
My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite appetizer at Rama Thai, Pan Fried Roti Bread with Yellow Curry Sauce.
I re-created this half of their delicious appetizer to dip in my Curry Potato and Mushroom Soup, then used the remaining bread for my Thai Peanut Pulled Pork Roti Bread Pizzas!
The bread is simple to make and so scrumptious!
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp Enzo Olive Oil (plus more for cooking)
- 1 cup water
Begin by combining the flour, baking powder and salt in a large bowl. Next, drizzle in the olive oil.
Add the water until a solid ball forms. If too dry, add more water.
Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
Roll each ball into a 6-8 inch disk.
Brush olive oil on each side of the dough and in the pan.
Cook until the bread bubbles.
Flip, then cook for 2 minutes on the other side.
Repeat until all of the bread is cooked and serve!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten-free flour instead of traditional flour to make this recipe gluten free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp Enzo Olive Oil (plus more for cooking)
- 1 cup water
Instructions
- Begin by combining the flour, baking powder and salt in a large bowl.
- Next, drizzle in the olive oil.
- Add the water until a solid ball forms. If too dry, add more water.
- Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
- Roll each ball into a 6-8 inch disk.
- Brush olive oil on each side of the dough and in the pan.
- Cook until the bread bubbles.
- Flip, then cook for 2 minutes on the other side.
- Repeat until all of the bread is cooked and serve!
Thai Peanut Pulled Pork Roti Bread Pizzas
It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally LLB scrumptious!
After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!
My mind immediately went to pizza because well… I LOVE pizza!
Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza! But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!
I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.
The result was a trip to melt-in-your-mouth delicious town!
Ingredients
Thai Peanut Pulled Pork
- 3-4 oz pork shoulder
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
Roti Bread Pizza
- 6 slices roti bread
- 1/2 cup bean sprouts
- 1/2 cup carrots (julienned)
- 2 tbsp fresh cilantro
- 2 tbsp green onions (chopped)
- 2 tbsp peanuts (crushed)
- 1 lime (cut into wedges)
Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender. Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
Remove the pork from the crock pot and shred. I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)
Place the shredded pork back into the crock pot with the sauce and mix well.
Now it’s time to prepare the pizzas. Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
Serve each pizza with a wedge of lime for juicing on top of the pizza. This adds a nice juicy, flavorful tang!
Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!
♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”. See here for a sample recipe using jackfruit as pulled pork.
♦ Gluten Free Option: Use gluten-free flour in the roti bread recipe and gluten-free soy sauce in the peanut sauce to make this recipe gluten free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 3-4 oz pork shoulder
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
- 4 slices roti bread
- 1/2 cup bean sprouts
- 1/2 cup carrots (julienned)
- 2 tbsp fresh cilantro
- 2 tbsp green onions (chopped)
- 2 tbsp peanuts (crushed)
- 1 lime (cut into wedges)
Instructions
- Place the pork shoulder in a crock pot.
- Combine all of the other ingredients for the pulled pork in a blender.
- Blend until smooth and creamy.
- Reserve one cup of the sauce then pour the rest over the pork.
- Cover and cook for 3-4 hours on low or 6-8 hours on high.
- Remove the pork from the crock pot and shred.
- Place the shredded pork back into the crock pot with the sauce and mix well.
- Prepare the pizzas by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
- Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
- Serve each pizza with a wedge of lime for juicing on top of the pizza.
Mac and Cheese Stuffed Tomatoes
Some nights you just want homemade, savory, comfort food… for me, last night was one of those nights!
I had a serious craving for Mac and Cheese. Nothing fancy, just homemade cheesy goodness like my Mom used to make it!
No, my Mom did not stuff my Mac and Cheese in tomatoes! This recipe came together with the leftover Mac and Cheese I had in my refrigerator today sitting next to a few bright red beautiful tomatoes!
The creamy mac and cheese, with the juicy tomato and crispy parmesan breadcrumb crust was such an amazing combination!
Ingredients
- 3-4 medium tomatoes
- 1 cup mac and cheese
- 2 tbsp Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
- 2 tbsp grated parmesan cheese
Begin by hulling out the middle of each tomato.
Next, fill each one with the mac and cheese.
Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
Place the tomatoes in a small oven safe dish.
Bake at 375° for 18-20 minutes.
Two… (or three, 
) of these can be eaten as a meal, or serve them individually as a side dish with dinner!
Either way, they are seriously scrumptious!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten-free macaroni noodles and gluten-free breadcrumbs as pictured above to make this recipe gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 3-4 medium tomatoes
- 1 cup mac and cheese
- 2 tbsp Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
- 2 tbsp grated parmesan cheese
Instructions
- Begin by hulling out the middle of each tomato.
- Fill each one with the mac and cheese.
- Combine the parmesan and breadcrumbs then sprinkle on top of the tomatoes.
- Place the tomatoes in a small oven safe dish.
- Bake at 375° for 18-20 minutes.
Queenstown San Diego: At Home Feel with Downright Delicious Food
It’s always exciting when a new spot opens in your neighborhood. Then that excitement quadruples when the place has delicious food, awesome ambiance, fantastic service and the best sangria ever!!!
That place for me is Queenstown.
After befriending the genius minds behind the new restaurant, they were kind enough to invite me in last weekend for their “Friends and Family” brunch on Saturday morning.
The brunch menu was filled with classic favorites like the french toast and bacon seen above, as well as the “Queens Street Farmer” with 3 eggs, heirlooms tomatoes, lamb sausage and a sourdough baguette.
Then they brought it big with some totally unique and awesome items, like my favorite, the “Oink”!
Scrumptious homemade jalapeno cornbread is topped with mouth watering houison pulled pork, a poached egg and garlic kale.
I would eat that cornbread and pulled pork all day long and not be upset about it at all!
My next favorite dish was the Mac & Salmon.
Who doesn’t love mac and cheese? Then make it the best mac and cheese ever AND add salmon and prosciutto, I’m so in!
They also threw in some southern favorites like Chicken and Waffles….
… and shrimp and grits.
Both excellent options as well!
There was actually not one thing on the brunch menu that I would not order again or recommend to a friend. Everything was delicious, it’s really more about what you’re in the mood for.
Sweet and Classic: go for the french toast!
New and Amazing: go for the Oink!
Sweet, Salty and Southern: go for the Chicken and Waffles!
Rich and Creamy: go for the Mac & Salmon!
Whatever you decide on, be sure you order it with a pitcher of Mint Prosecco Sangria!
Seriously, best. sangria. ever….
… and I’m a sangria snob!
You also can’t go wrong with a Blood Orange Mimosa… ever!
I took the steps leading into the restaurant seriously…
… and hung out for about 6 hours on Saturday!
It really feels like you’re at a friends house when you’re there, just relaxing, warm and cozy!
From the bright colored patio, to the sleek bar, the details in Queenstown are amazing!
After snapping pictures all over the place, the fun and stylish table next to me asked what the pictures were for. After talking Little Leopard Book for a few minutes, I found out the girls work for San Diego fashion week!
Already pulling in an awesome crowd and they’re not even open yet!
Pull up a seat by the fire pit, or out on the front lawn, grab a pitcher of sangria and relax!
When you’re at Queenstown, you’re at home!
Queenstown opens its doors to the public tomorrow, April 10th at 11 AM! Come in for lunch or dinner any day of the week and be sure not to miss brunch on Saturday and Sunday!
Queenstown is located at 1557 Columbia Street, San Diego, CA 92101.
Curry Potato and Mushroom Soup
Meatless Monday brings another delicious vegetarian recipe to LLB!
This thick Vegetable Curry Soup is easy to make and rich in flavor!
Ingredients
- 2 tbsp Enzo Olive Oil (divided)
- 1/2 red onion (chopped)
- 1/2 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 lb red potatoes (cubed)
- 8 oz baby bella mushrooms (sliced)
- ¼ cup curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp chili powder
- 1 tomato (pureed)
- 1 cup coconut milk
- 1/4 cup green onions (diced – garnish)
Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
Then add the mushrooms.
Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
Next, puree the soup with an immersion blender.
Top with diced green onions and serve with roti bread for dipping.
This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!
In addition to being vegetarian, this soup is also gluten free!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 2 tbsp Enzo Olive Oil (divided)
- 1/2 red onion (chopped)
- 1/2 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 lb red potatoes (cubed)
- 8 oz baby bella mushrooms (sliced)
- ¼ cup curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp chili powder
- 1 tomato (pureed)
- 1 cup coconut milk
- 1/4 cup green onions (diced – garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large pot, then add the bell pepper and onion.
- Cook for 4-5 minutes, then add the garlic.
- Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
- Then add the mushrooms.
- Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
- Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
- Next, puree the soup with an immersion blender.
- Top with diced green onions and serve with roti bread for dipping.
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