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.

Meme’s Cherry Coke Salad

What a big day in the Little Leopard kitchen, it’s St Patricks Day, we just launched the huge Healthy Juicer Giveaway over on our Facebook page AND it’s our 300th post!!

Just in case you missed post #100 or post #200, every 100 posts, I publish a recipe from my Grandma Meme’s cookbook in her memory!

I was lucky enough to grow up across the street from my wonderful grandparents and my Meme taught me so much about the love that goes into cooking!

Today I re-created her Cherry Coke Salad, a southern favorite that we served at most (if not all) holidays when I was growing up!

Sweet, tart and oh-so-delicious, this jello salad is perfect for BBQ’s or family dinners!

Ingredients

• 21 oz can pie cherries
• 1 cup sugar
• 1/2 cup water
• 6 oz box cherry jello powder
• 1 cup coca-cola
• 20 oz can crushed pineapple

Begin by boiling the cherries, sugar and water on the stove.

Next, pour the mixture over the jello powder.

Allow to cool on the counter, then add the coca-cola and pineapple.

Mix together then place in the refrigerator to set, 6-8 hours.

Simple and scrumptious, two of my favorite things!

♣ 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.

Garlic Lemon Green Beans

Green beans are a great source of antioxidants, but when smothered in cream based soups and topped with fried onions, the downfalls start to outweigh the health benefits. That’s why I’ve created this healthy alternative to Green Bean Casserole.

Total Time: 10 minutes

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic (sliced)
• 1 lemon (juiced and zested)
• ½ tsp kosher salt
• 1 (14.5 oz) can green beans (or 2 cups fresh green beans – cooked)

Heat the olive oil in a skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes.

Add the lemon juice, zest and kosher salt to the pan. Cook for an additional 2-3 minutes, then add the green beans.

Toss well and cook for 4-5 minutes, then serve.

This dish has been a favorite with my family at the holidays for years. I highly recommend ditching the casserole for this simple, flavorful, healthy alternative!

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ 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.

Roasted Asian Vegetables

As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.

Ingredients (serves 4)

• 1 red onion (chopped)
• 1 green bell pepper (de-seeded and chopped)
• 1 8 oz package steamed and peeled baby beets (chopped)
• 2 carrots (peeled and chopped)
• 4 cloves garlic (sliced)
• 1 tbsp sesame oil
• ½ cup soy sauce
• ½ cup cooking sake
• 1 tbsp ground ginger
• 1 tbsp honey
• 1 tbsp sesame seeds

Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.

Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.

Pour the mixture evenly over the vegetables, then top with sesame seeds.

Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.

I topped mine with chopped green options for a little extra color and flavor.  Totally optional!

Serve on the side of your favorite Asian dish!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Spicy Stuffing Cakes

To go alongside my Mini Turkey Meatloaves, I added my favorite part of Thanksgiving dinner, the stuffing. I kicked it up a notch by adding chili and curry powder.  It gave great additional flavor to the dish with just a hint of spiciness. I made them into little cakes for an easy-to-serve side dish any time of the year!

Ingredients (makes 9 cakes)

• 12 slices (or 1/2 lb) of bread
• 1 tbsp butter
• 3 stalks celery (chopped)
• 1 red onion (chopped)
• 2 cloves garlic (minced)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp fresh sage (chiffonade)
• 1 tsp curry powder
• ½ tsp chili powder
• 1 egg
• ½ cup chicken broth

Start by heating the butter in a skillet. When it begins to melt, add the celery, red onion, garlic and sauté for 5-7 minutes.

Add the salt, pepper, sage, curry powder and chili powder.

Mix together and allow the seasonings to cook in for 3-5 minutes over low heat. In the mean time, chop the bread slices into small cubes.

Next, add the vegetable mixture to a large mixing bowl, allow to cool slightly then add the cubed bread to the bowl. Crack the egg and pour the chicken broth on top, mix lightly with your hands or spoon, just be sure not to beat the heck out of it or you will end up with mush!

Grab about 1/3 cup of mixture and form into a small “cake”, repeat 8 times then place the cakes onto a baking stone or pan.

Bake at 350° for 20-25 minutes or until golden and crisp on the outside.

Serve as a side dish with any meal!

Or as a part of my “Weeknight Thanksgiving” meal with Mini Turkey Meatloaves!

This is one of my new favorite meals!  A simple, spicy and savory way to eat turkey and dressing any time!

♣ Vegetarian Option: Substitute vegetable stock for chicken broth to make this dish vegetarian.

♦ Gluten Free Option: Use a gluten-free loaf of bread to make this dish gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.