Week 3 Friday Malt-O-Meal and Doughnuts; Estofado, Fry Bread, Baby Carrots and Fry Bread with Powdered Sugar and Honey

It's Friday morning of Week Three.

 Malt-O-Meal and Doughnuts

Estofado, Fry Bread, Baby Carrots and Fry Bread with Powdered Sugar and Honey

BREAKFAST:

1. Open a can of refrigerated biscuit dough. Flatten each biscuit and cut holes in the center of refrigerator biscuits using doughnut cutter or else a lid to a bottle (like a red wine vinegar or teriyaki bottle, something like that).

 

2. Then fry the doughnuts and the holes in oil on medium-high heat until golden.

3. Roll in cinnamon sugar mixture or a frosting glaze.

 

 

4. For GLAZE:  Put 1/4 c. butter or margarine in a bowl. Add about 3-4 cups powdered sugar. Mix well.

 5. Add a teaspoon of vanilla and enough milk until the consistency is thin but not runny.

 

6. Dunk warm doughnuts in the glaze and lift out, letting the excess glaze run back into the bowl.

Set on a cooling pan and let set. ENJOY!

 

DINNER:



ESTOFADO
I used ground beef this time instead of cubed beef and I made it in a pan instead of the crockpot - and it was REALLY good. (It's really good the other way too, though).

 

1. Brown the ground beef in a large frying pan with a lid. Salt and pepper it.

2. Add the onion and salsa on top.

3. Sprinkle with flour and pour olive oil over.

4. Pour in the vinegar and sprinkle oregano over (I picked fresh oregano from my herb garden). Add parsley.

5. Add the wine (or grape juice).

 6. Cover and cook on low heat for 30 minutes to an hour.

 

7. (Can be served with rice, inside tortillas, on tostadas, in chile relleno, etc.)

FRY BREAD
 1.  Heat 2 cups of milk for about 4 minutes. Then pour into the bowl of stand mixer.

 2.  Add 1/3 cup of sugar, 1 Tbsp of salt and 1/2 cup of mashed potato flakes. 

 

 3.  Add an egg and oil (or a cube of melted butter). 

 

4.  Mix well and let cool a little, then add the yeast. Let sit for a few minutes to let the yeast bubble /foam a little.

 5.  Add the 4-6 cups flour, one cup at a time. Let one cup mix in completely before adding another. Once the dough pulls away from the sides of the bowl, and is primarily stuck on the paddle of the mixer - stop adding dough. It should be faintly sticky but not gooey, very soft and holds together.

6.  Take the dough out of the bowl and then grease the bowl and put the dough back in. Let it rise until double, about an hour.

 

  

7.  After it has doubled, punch it down, let it rest a few minutes.

While it is resting, heat some oil in a fryer or in a frying pan over medium heat. Also turn the oven on to warm and place a cooking sheet or pan inside to put the cooked frybread on to keep it warm.

Then dump it onto a floured surface and pinch off small ping pong sized pieces.

  
8.  Roll out each piece with a rolling pin until flat and wide - in a sort of circular shape or elongated rectangle. I like to do a variety of sizes and shapes to make it more interesting for kids to choose the ones they want to eat.

 

 9.  Once the oil is hot enough that it sizzles and pops when a drop of cool water is dropped into it, place one of the rolled out pieces of dough into the hot oil. It will puff up. Once it is golden, turn it over with tongs.

 

10.  Let it cook until golden on the other side. Then lift it out and let the excess oil drip back into the pan. Place it on the pan in the oven while you cook the others.

 

 

11.  Serve with the estofado on top and some hot sauce drizzled over.

DESSERT:
The great thing about making fry bread as part of dinner is that it can also be eaten as dessert. We all LOVE to eat it generously sprinkled with powdered sugar with honey drizzled over. YUM!