Honey Whole Bread & French Bread

I'm on another bread kick.  I seriously LOVE making break.  Maybe it's because it always turns out so well and frankly, it's always a crowd pleaser.  Who doesn't love the smell of freshly baked bread, or the crunch of the crust, or the soft inside.  Just thinking of it makes me want to go get my fifth piece of bread tonight.  Seriously, I've had a lot of bread today.

Here is the recipe I use for my weekly sandwich bread.  This bread is what we use to make B's DAILY grilled cheese sandwich.  Or when she just likes to eat "toast".  (Bread with butter on it).  And it is delicious.

Honey Whole Wheat Bread (Recipe found here).

Mix in a large bowl:
2 c. whole wheat flour
4 c. bread flour
2 T white sugar
1 1/2 t. salt
2 packets active dry yeast

In a separate, microwave safe bowl, mix:
1 2/3 c. water
1/4 c. honey
2/3 c. milk
1/4 c. butter
Microwave until the butter melts.  Add to the flour mixture.

Knead until it pulls way from the bowl, adding more flour as necessary, about 5 minutes.

Let rise 1-2 hours in a warm place.

On a floured surface, roll out into a long rectangle (the width should be about as wide as the bread pan you plan to use).  Roll up the dough like a ho-ho. (How better to describe it?  Everyone knows what a ho-ho is.  Haha).

Place in a greased bread pan and let rise again, about 30 minutes.  Let it rise until it is about 1 inch above the top of your pan.  Cook at 425 for 30 minutes.

Let cool about 10 minutes before you cut into it.  (I never do this and the edge always ends up a little flat.  Haha, I can't withstand the smell of fresh bread!)

EASILY 5 stars.


The next bread recipe I tried to day for the first time is a french bread recipe I got from a friend on Pinterest.

It goes like this.

French Bread recipe (this amount makes 3 small loaves or 2 large):
Mix together in a large bowl:
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then let rise.  When dough reaches the top, punch it down and let rise again.  Do this 2-5 times depending on how long you have.

Put the dough on a greased countertop and divide into 2 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. (My dough was really soft and didn't hold its form super well, but it still worked just fine).  Slash tops of bread diagonally 3-5 times and cover with a beaten egg. 

Let rise 30 minutes (or until doubled)on the counter. Bake at 375 for 30 minutes. Enjoy! 

Another success!!!

Peasant Bread

I've made this probably three times now.  It has a buttery deliciousness about it that makes it perfect.  I've made it when company came over and got several compliments.  And it cooks in a pyrex dish.  How cool is that?  And to top it all off, Brooklyn can have it!  So this is a must repeat.

Peasant Bread
Ingredients:

4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast

room temperature butter, about 2 tablespoons

Mix together the flour and salt in a large bowl.

In a smaller bowl, mix together the water and sugar, until the sugar is dissolved.  Sprinkle on the yeast and let sit for 10-15 minutes so it will get bubbly.  You don't need to stir it.

Stir the water/yeast, then pour into the flour mixture and mix with a wooden spoon or spatula.  The dough will be very wet.  Cover and let rise in a warm place for 1 1/2-2 hours.

Butter two round pyrex dishes (2L or smaller) liberally.  Carefully cut the risen dough in half with a fork and plop each half in a dish.  Let rise again for 30 more minutes.

Preheat the oven to 425.  After dough has risen, cook for 10 minutes, then turn the heat down to 375 and cook for 20-25 minutes longer.

The bread should be golden on top and should fall right out of the dish when turned.  Let cool at least 10 minutes before cutting.  Enjoy!

Rating:  5 stars!

Coleslaw

This is per Callen's request.  He was a huge fan of the coleslaw.
http://susikochenundbacken.blogspot.com/2010/04/better-than-restaurant-coleslaw.html

Here it is, in all its glory.

Better Than Restaurant Coleslaw
(adapted from All Recipes)

Ingredients:

1 (16 ounce) package coleslaw mix (I had a head of cabbage and some carrots that I grated with a cheese grater)
1/3 cup red onion, finely minced (omitted)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper 
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons white vinegar
2 1/2 tablespoons fresh lemon juice
(Because of the mayo, this is a not a soy free side dish.  I'm not sure what to do at this point to make mayo soy-free.  I just didn't give any to B).
Preparation:
In a separate bowl, combine the sugar, salt, pepper, cayenne, milk, mayonnaise, sour cream, vinegar, and lemon juice; whisk until smooth. Pour mixture over the coleslaw; stir well and chill for at least 1 hour. (I think I only let it chill for about 1/2 hour.  Bad preparation).

Mango Chicken Skewers

We are loving our grill.  In fact, I learned how to use it this week and make some mango chicken skewers.  It was perfect.  I had mango and green peppers in my basket this week.  It was like it was meant to be.  And can I just say, they were A.MAZE.ING.  I normally don't like cooked fruit, so I was worried about the mangoes, but they were perfect.  The whole situation was perfect.  These will definitely be a new favorite around here.  (And this is a soy-free recipe that Brooklyn could also eat!)

I found the recipe here.

Mango Chicken Skewers

Ingredients

• 6 Tbs. olive oil
• ¼ cup fresh lime juice (I think I used 2-3 limes)
• 1 tsp. chili powder
• ½ tsp. cayenne pepper
• ½ tsp. salt
• 1 Tbs. sugar
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 3 ripe but firm mangoes, peeled and cut into 2-inch cubes
• Bell peppers, optional

Instructions

1. In a large bowl, mix together the spices, and lime juice. Immerse the chicken and mangoes in the mixture and marinate for 2-4 hours, covered, in the refrigerator. (I only marinated for about 1 hour cuz I didn't prepare enough ahead.  And I didn't do the mangoes cuz I didnt want them to get soggy).
2. Prepare a hot grill, line the grill with a strip of foil on one end to prevent the bottom of the skewers from burning. (I didn't do this either, I just loaded the sticks almost clear to the end with food).
3. Take the skewers and alternately place pieces of chicken, mango and peppers. (Brooklyn loved doing this part).
4. Arrange the skewers evenly on the grill. Turn them once while cooking and cook until cooked through and nicely charred. 6-10 minutes. Remove from grill and serve immediately.

5 stars.  Easily.

Korean Beef (aka Korean Turkey)

I found this recipe that promised to be simple.  Sometimes I need simple in my life.  And sometimes I need different.  This seemed like something different than what I normally make, so I put it on the menu.  And it is a Six Sisters recipe, and they tend to have things that I like.  So it was one of those things that would be on the menu for that night, but I would push it off. Not sure why.  The night I made it, I told Callen I wasn't in the mood for it and was going to make spaghetti, but I decided to just suck it up and do it.  And we were both glad I did.  It reminded me a bit of the Mongolian Beef I make, except it used ground beef (and I used ground turkey).  Plus, it wasn't fried.  So a win-win in terms of health.  And we both agreed that it was something worth making again!
I found the original recipe here.

Korean Beef

Ingredients:

1 lb lean ground beef (or ground turkey)
1/2 cup brown sugar
1/4 cup soy sauce

1 Tablespoon sesame oil
3 cloves garlic, minced (I used 2 medium sized ones)

1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced (I omitted)

Rice, cooked (I used brown rice)

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Easy enough!  And delicious.  4.8 stars.

Dutch Oven Potatoes

I am STILL trying to use up all my potatoes from my bountiful baskets.  Fortunately they hold for awhile, because honestly, I have had a TON for over a month now.  And I even gave away half a bag to our neighbors.  I'm probably down to half a bag, so maybe in the next week or two I can use them up.

Tonight's use of potatoes was a HUGE success.  I was afraid that it wouldn't have a lot of flavor since I had to make the soup myself and I didn't use the onions, but it was AMAZING.  Both Callen and I said that several times.  This is DEFINITELY going to be made again.

I found the recipe here.  I'll put my modifications in red.

Dutch Oven Potatoes
1 pound bacon (really I don't think it matters how much you use, just to preference.  I used enough to fill the bottom of my dutch oven in a single layer.)
5-7 pounds potatoes (I used 9 small potatoes, cut into 1/4" rounds)
1 large can (28 oz) cream of mushroom soup (I made my own to have a soyfree recipe.  I melted 4 T butter in a saucepan, then mixed in 4 T flour.  When it was fully mixed I slowly stirred in 2 c. milk, then let it cook until it thickened, about 5 mins.  Then I added about 7-8 minced mushrooms).
2 cups milk (since I uses less bacon/potatoes then the recipe called for, I omitted this.  Plus my homemade cream of mushroom soup tends to be a bit thinner than canned soup, so I didn't want it to be too runny)
1-2 medium onions chopped finely (didn't use per hubby's standing request)
Salt and Pepper to taste
2-3 c. shredded cheddar

Preheat oven to 350 (you can also use coals to do this as the original author did).
Cook bacon in dutch oven (I probably kept it in the oven for about 15-20 mins)
Shred bacon into small pieces.  Add potatoes, soup, milk, onion and salt and pepper.
Mix together in dutch oven, put back in oven.
Let cook for 35-40 mins.
Take off lid, sprinkle on the cheese and more salt and pepper if needed, then cook again until cheese is melted (I did about 5 mins more).
Enjoy!  Definitely 5 stars

Spaghetti Sauce

A soy free spaghetti sauce!  And it's so good!  Recipe from here.

Slow cooker spaghetti sauce

1 lb ground beef (I used turkey)

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 tablespoon brown sugar

2 bay leaves

3 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried basil

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional-I didn't use)

2 tablespoons butter

Brown ground turkey in skillet over medium high heat until meat is cooked through. Drain excess fat off of beef and discard. Combine cooked ground beef and remaining ingredients (EXCLUDING the butter) together in crockpot and cook on low for 5-6 hours. Just before serving, remove bay leaves and stir in the butter.  Serve over pasta. Yield: 6-8 servings

Delicious!  5 stars.  And we used it tonight, almost 5 nights after I made it, and the flavors have marinated so well together, it's almost better now than it was super fresh!

Cooked Carrots

Both Callen and I LOVED these.  And Brooklyn ate one or two, so that is also a success in my book.  Worth making again.

1 pound carrots (I used some purple, yellow, and orange ones from my bountiful basket).
Boil the carrots until fork soft.

Meanwhile, in a saucepan, melt 1/4 c. butter (the original recipe called for margarine, but that has soy and we are a soyfree family) and 1/3 c. brown sugar.

Once the carrots are soft, drain and toss in the butter/brown sugar.

And enjoy!

5 stars.

Whole Wheat Pancakes

Seriously, best pancakes I have ever have.  I can't even explain the taste, they were just amazing.  Plus I love that they are egg free so they are perfect for my little miss!

Go make these.  Right now.  I promise you will be satisfied.  (Recipe found here.)

Ingredients (Makes 4 pancakes)

• 1 cup whole wheat flour
• 1 cup milk
• 4 tbsp. oil (Little MIss is allergic to soy, too, so I will use either olive oil or applesauce.  Probably applesauce)
• 1 1/2 tbsp. sugar
• 2 tbsp. baking powder
• 1 tsp. cinnamon powder (optional, but seriously, use it)
• 1 tsp. vanilla

Method:

1. Mix oil, sugar and vanilla well in a bowl.
2. To it add the flour, milk and cinnamon powder.
3. Now mix well but do not beat it.
4. Leave it for 15 minutes to sit.
5. Now heat a non-stick pan and pour a single ladle of batter on it.
6. You will see bubbles appear as it cooks.
7. Cook on both sides till light golden in color.
8. We also made this as waffles.
   
   
   5 stars!  LOVED THESE!

Chicken and Cheese Stuffed Shells

I have made several kinds of stuffed shells.  This one was a great one since it used the spinach, ricotta cheese, and homemade spaghetti sauce I already had in my fridge.  I love using up things I have in my fridge.  Plus, this was easy to make the filling and pull some out before I put in the egg so my sweet little could have some.

Chicken and cheese stuffed shells (original recipe found here)

2 jumbo pasta shells
1 1/2 c pasta sauce
2 large egg whites, gently beaten
1 1/2 c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated parmesan cheese

Preheat oven to 350
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9×13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

Adapted from Cheesy Chicken Shells via weightwatchers.com