Whole Wheat Bread

What makes bread whole wheat? I figured that would mean it only has whole wheat in it.  I have yet to find a recipe that ONLY uses whole wheat.  Oh well, this was delicious.  (I know what you're thinking, another bread?)  Definitely will be making it again, though I will probably let it rise a little more next time, I feel like it could have been a little less dense.

Honey Whole Wheat Bread

In a medium size bowl combine:
1 cup warm water (110-115 degrees F) 
1 TBL milk
2 TBL Olive Oil (or coconut oil or any oil, I like the Olive Oil and it's heart healthy)
2 TBL Honey
2 TBL Brown Sugar 
1 tsp Salt

In a large bowl, combine:
1 1/2 c. All Purpose unbleached flour
1 1/2 c. Whole Wheat Flour - + extra for kneading
1/3 c. Wheat Germ
3 TBL Flaxseed
2 tsp (1 packet) of Instant Active Dry Yeast

Create a well in the center and add your liquid ingredients.

Knead until the dough is smooth and elastic (about 10-15 minutes).  You may need to add extra flour to the dough if it's too sticky but be careful to just add a little bit at a time.  Place the dough in a greased bowl, turning once to grease both sides and cover with a clean towel.

Let the dough rise until doubled in a warm, draft-free spot (about 45 minutes). I did at least an hour.  

Punch down the dough after it's doubled and knead until smooth.  Form into a loaf.  Place the loaf in a greased loaf pan and cover again.  Let the dough rise in the pan in a warm, draft free place again until almost doubled in size (about 30 minutes).  Once again, I did over and hour and I would probably let it go a little more next time.  Preheat your oven to 350 degrees. 

Bake at 350 degrees for 30-35 minutes.  If the loaf starts browning too soon, you may lightly lay a piece of aluminum foil over the top.  

Remove the bread from the oven and let it rest in the pan for a few minutes.  After that, remove it to a wire rack and cover with a cloth.  It's best to store your bread in a cloth bag. 

For Freezing-
Make your dough, allow it to rise the first time, punch the dough down and knead it until elastic as above but instead of placing it in a loaf pan to rise a second time, add it to a freezer bag.  Try to get all of the air out of the bag, label it and place it in your freezer.  When you're ready to use the bread, take it out of your freezer the night before, place it in your refrigerator to thaw and rise the second time and then bake it as above.  It's that easy!  

Rating:  4.5 stars  Like I said, it was a little dense (I know, that's how wheat bread is, but I feel like it could be much better with just a little more rising).

Banana Chocolate Chip Oatmeal Muffins

I am on a super healthy kick right now.  Well, I guess I'm always on a healthy kick.  (Except for holidays, like today, when I can eat whatever I want and not feel guilty.  Caramel popcorn?  Yes please.  Chocolate chip cookie?  Bring it on.  Jumbo marshmallows?  I'll have 1 or 2 or 7).  But usually I am very conscientious of what I put in my mouth.  How many calories, what type of food it is, blah blah blah.  So this little treat is AWESOME.  No flour, no sugar (well, brown sugar...), no oil, no butter.  I was concerned about the texture, but they turned out awesomely!  And Callen was drooling over them.  He didn't believe me when I said they were actually healthy for him!  He kept saying the flavor was so good!  This is a must repeat recipe!

Banana Chocolate Chip Oatmeal Muffins

Serves 18

• 3 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 egg whites
• 1 egg
• 1 1/4 cup skim milk
• 3/4 cup mashed bananas
• 1 tsp. vanilla extract
• 3/4 cup semi-sweet chocolate chips

1. Preheat oven to 350°. Lightly mist 18 cups in a muffin tin with cooking spray.
2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
3. In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Source: emilybites.com

Done and done!  5.0 stars

Beef Chili

I don't love chili.  I never have.  Well, that does not include white chicken chili.  I love that.  I'm talking about red beefy beansy chili.  But this one I could actually tolerate.  Don't love it, though Callen said a few times that he liked it.  He even said it was a bit sweet (due to the sweet peppers and the lack of hot spices.  I don't do hot).  So overall rating, from me 2.5, from Callen, probably a 4.5?

Chili

• 1
  pound lean ground beef
• 1/2
  cup chopped green sweet pepper (1 small)
• 1/2
  cup chopped onion (1 medium) (omitted)
• 4
  cloves garlic, minced
• 1
  15 ounce can tomato sauce (only had 8 ounces, it was fine)
• 1
  15 ounce can red kidney beans, undrained
• 1
  14 1/2 ounce can diced tomatoes, undrained
• 2 - 3
  teaspoons chili powder
• 1/2
  teaspoon salt
• 1/2
  teaspoon dried basil, crushed
• 1/4
  teaspoon ground black pepper
• Shredded cheddar cheese (optional)
• Chopped onion (optional)
• Dairy sour cream (optional)
• Crushed red pepper (optional)

directions

1.In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2.Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Chicken Pesto Calzones

Grandma Phyllis gave us a turkey for Christmas.  Like a 15 pound turkey.  We had some friends over the other night and cooked it, along with mashed potatoes, peasant bread, green beans/bacon, and they brought salad and dessert.  It was so fun, but we were STILL left with TONS of turkey.  So now I have to find recipes to use the turkey.  This recipe called for chicken, but I can use turkey instead, right?  Well, I did.  And even Callen said a couple of times how good they were.  And the other bonus, the dough was homemade so B could have it!  (Have I mentioned lately how obsessed I am with making bread.  I feel like I am winning every time I successfully make bread.  Winning what?  I'm not sure.  Just winning).

Turkey Pesto Calzones

Chicken Pesto Calzones

For the dough (adapted from The Pioneer Woman):

Mix together in a bowl:

• 1 1/2 cups lukewarm water
• 1 teaspoon dry active yeast
• 1/2 teaspoon sugar

Add in and stir:

• 1/3 cup extra virgin olive oil
• 1 teaspoon salt
• 1 1/2 cups unbleached bread flour

Using a bread hook, slowly add in the whole wheat flour until the dough is smooth and pulls away from the side of the bowl.

• 2 1/2 cups white whole wheat flour

Put the dough in a lightly greased bowl and cover with seran wrap.  Let rise for 1 1/2-2 hours.

To finish the calzones:

Mix together in a bowl:

• 1 cup pesto
• 3 cups cooked shredded chicken (or shredded turkey)

After the dough has risen, split it into 4 balls (this makes HUGE calzones, I would probably do 8 balls next time and make smaller ones that a normal person could actually eat in one sitting).  Roll out on a lightly floured surface to make a rectangular or oval shape.  Spread 1/4 of the pesto chicken mix on 1/2 of the dough.  Layer on top:

• 4 ounces Provolone Stravecchio cheese, shredded (or use mozzarella)

Fold the dough over the top.  Press the edges together to form a seam all the way around.  Brush the oil on and sprinkle on the seasoning.

• Extra virgin olive oil (to drizzle on top)
• Italian seasoning

Put in the oven (preheated to 425) for 10-12 minutes, until golden brown on the edges. 

**The original instructions said that I could freeze them.  So I made two and froze two.  Make sure and wrap them and put them in BEFORE cooking them.  So, I put on the oil and the seasoning, wrapped them in seran wrap and put them in the freezer.  So excited to have some pre-made dinners for later!

Rating:  5 stars, easy