OILING CUTTING BOARD RECIPES

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SONORA FLOUR ROTI RECIPE | FOOD NETWORK



Sonora Flour Roti Recipe | Food Network image

Roti is an Indian flatbread that’s enjoyed around the world. In places, including the Caribbean, it's traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America's oldest wheat varieties.

Provided by Food Network

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 5 roti

Number Of Ingredients 6

3 cups all-purpose flour
1 3/4 cups white Sonora flour 
1 tablespoon baking powder 
1 1/2 teaspoons kosher salt 
1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying 
1/4 cup melted unsalted butter

Steps:

  • Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
  • Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.  
  • Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.  
  • One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours. 
  • Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.? 

CAULIFLOWER FRIED RICE RECIPE | FOOD NETWORK KITCHEN ...



Cauliflower Fried Rice Recipe | Food Network Kitchen ... image

Here, cauliflower stands in for rice to recreate your favorite takeout classic but with fewer carbs. Our version is vegetarian, but it can easily be made with cooked bacon, diced ham or any other meat.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 medium head cauliflower (about 1 3/4 pounds), stems discarded, cut into 1-inch florets
1 tablespoon plus 2 teaspoons peanut oil, plus additional for oiling the pan
2 large eggs, well-beaten 
4 ounces fresh shiitake mushrooms, stems discarded, sliced into 1/4-inch pieces
6 scallions, thinly sliced, 1 tablespoon reserved 
1/4 cup coarsely grated carrot (from about 1 carrot) 
1 large garlic clove, minced 
1 1/2-inch piece ginger, peeled and minced 
2 tablespoons soy sauce 
2 teaspoons toasted sesame oil
Kosher salt
1/2 cup frozen peas, defrosted in a strainer at room temperature and rinsed

Steps:

  • Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Allow to cool 10 minutes, then transfer to a bowl.
  • Heat 2 teaspoons peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1/2-inch pieces.
  • Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately.

Nutrition Facts : Calories 187, FatContent 11 grams, SaturatedFatContent 2 grams, CholesterolContent 93 milligrams, SodiumContent 979 milligrams, CarbohydrateContent 16 grams, FiberContent 5 grams, ProteinContent 9 grams, SugarContent 6 grams

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CAULIFLOWER FRIED RICE RECIPE | FOOD NETWORK KITCHEN ...
Here, cauliflower stands in for rice to recreate your favorite takeout classic but with fewer carbs. Our version is vegetarian, but it can easily be made with cooked bacon, diced ham or any other meat.
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Reviews 4.3
Total Time 30 minutes
Category side-dish
Calories 187 per serving
  • Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately.
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