Whole Wheat Honey Oatmeal Bread
2 c boiling water
1 c old-fashioned oats
1/2 c honey
1/4 c butter
1 T kosher salt
1 t cinnamon
Mix together and let sit until lukewarm (not too long--warmth helps the yeast).
Mix in
1 T yeast
1 1/2 c white whole wheat flour
4 c unbleached all-purpose flour
***Here I also add 1/4 c flax seed, 1/4 c sunflower seeds and 1 c walnuts.
Knead (I use the dough hook on my mixer) 5-7 minutes (10 minutes if by hand).
Oil bowl and surface of dough lightly, cover and let rise in a warm place for 1 hour.
Place in greased pans (I use one 13" Pullman pan; otherwise use two regular loaf pans), cover and let rise, 60-90 minutes.
Bake at 350 for 35-40 minutes. Tent lightly with foil for the last 10 minutes to prevent over browning. Cool on a wire rack.
Modified from joythebaker.com
Monday, November 16, 2015
Monday, August 17, 2015
Chicken parmagiana pizza
I don't much like chicken or turkey dark meat, so I started looking for recipes using ground chicken. And look what I found! This is from Rachael Ray on Food.com. And it's really good. The crust is from Taste of Home.
Pizza crust
2 1/2 c flour
1 t salt
1 t sugar (I use honey)
1 T yeast
1 c warm water
1 t oil
Combine flour, salt, sugar and yeast. Combine water and oil, and add to flour mixture. Add flour if needed to form a soft dough. Knead on a lightly floured surface for 1-2 minutes, until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm spot for 20 minutes. Punch down dough; press/pat to desired size on pizza pan.
Poke a few holes in the crust and drizzle with olive oil. Bake the crust for about 10 minutes at 425.
2 T oil
1 lb ground chicken
3 cloves garlic, chopped
1 small onion, chopped
salt and pepper to taste
1/4 c fresh parsley, chopped
1/4 t oregano
8 ounces tomato sauce
1 c shredded parmesan cheese
1 1/2 c shredded provolone (I used mozz)
5-6 leaves of fresh basil, sliced thin
Heat 2 T olive oil in a large skillet. Add chicken, onion, garlic, salt and pepper. Break up chicken as it cooks. When cooked (5-6 minutes), add parsley, oregano and tomatoes (and a couple pinches of red pepper flakes, if desired). Heat through.
Top partly cooked crust with sauce and cheeses. Return to oven and bake until golden and bubbly, 5-10 minutes. Top with fresh basil and serve.
Pizza crust
2 1/2 c flour
1 t salt
1 t sugar (I use honey)
1 T yeast
1 c warm water
1 t oil
Combine flour, salt, sugar and yeast. Combine water and oil, and add to flour mixture. Add flour if needed to form a soft dough. Knead on a lightly floured surface for 1-2 minutes, until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm spot for 20 minutes. Punch down dough; press/pat to desired size on pizza pan.
Poke a few holes in the crust and drizzle with olive oil. Bake the crust for about 10 minutes at 425.
Pizza topping
1 lb ground chicken
3 cloves garlic, chopped
1 small onion, chopped
salt and pepper to taste
1/4 c fresh parsley, chopped
1/4 t oregano
8 ounces tomato sauce
1 c shredded parmesan cheese
1 1/2 c shredded provolone (I used mozz)
5-6 leaves of fresh basil, sliced thin
Heat 2 T olive oil in a large skillet. Add chicken, onion, garlic, salt and pepper. Break up chicken as it cooks. When cooked (5-6 minutes), add parsley, oregano and tomatoes (and a couple pinches of red pepper flakes, if desired). Heat through.
Top partly cooked crust with sauce and cheeses. Return to oven and bake until golden and bubbly, 5-10 minutes. Top with fresh basil and serve.
Thursday, August 6, 2015
Crisp cucumber salsa
No leftovers here! Use up those cucumbers!!
2 c cucumber, peeled, seeded and chopped
1/2 c tomato, peeled, seeded and chopped
1/4 c red onion, chopped
2 T fresh parsley, minced
1 1/2 T fresh cilantro, minced
1 clove garlic, minced
1/4 c sour cream
1 1/2 t lemon juice
1 1/2 t lime juice
1/4 t cumin (I use 2 x this amt)
1/4 t seasoned salt
Combine vegetables. Make dressing from sour cream, juices, cumin and salt. Pour over vegetable mix toss gently, and serve immediately with chips.
This is from Taste of Home. The original recipe also has a jalapeño pepper seeded and chopped in the vegetable mix.
2 c cucumber, peeled, seeded and chopped
1/2 c tomato, peeled, seeded and chopped
1/4 c red onion, chopped
2 T fresh parsley, minced
1 1/2 T fresh cilantro, minced
1 clove garlic, minced
1/4 c sour cream
1 1/2 t lemon juice
1 1/2 t lime juice
1/4 t cumin (I use 2 x this amt)
1/4 t seasoned salt
Combine vegetables. Make dressing from sour cream, juices, cumin and salt. Pour over vegetable mix toss gently, and serve immediately with chips.
This is from Taste of Home. The original recipe also has a jalapeño pepper seeded and chopped in the vegetable mix.
Monday, May 25, 2015
Jerk port tenderloin with black beans and pineapple
Delicious!!!
From the National Pork Council
It looks like a lot of ingredients, but it is quick to put together!
1 whole pork tenderloin
Rub
1 T dried minced onion
1 1/2 t onion powder
2 t thyme, crushed
1 t salt
1 t allspice
1/4 t nutmeg
1/4 t cinnamon
1 t sugar
1/2 t cayenne (I omitted, don't like heat)
30 ounces black beans, rinsed and drained
1 small red onion, chopped
1 T chili powder
1 T cumin
1/4 c cilantro, chopped
2 T lime juice
Salsa
20 ounces canned pineapple (I used fresh)
1 small cucumber, peeled and seeded
2 T rice vinegar
2 T olive oil
1/8 t cayenne pepper (I omitted--don't like heat)
1 jalapeno, diced and seeded (I omitted--blah, blah, blah)
1 T black pepper
1 T cilantro, chopped
Coat the tenderloin with the rub; place in a shallow roasting pan and roast at 450 for 20 minutes (to 155). Remove and let rest 10 minutes (temp should rise to 160).
Toss together beans, onion, chili powder and cumin. Heat a small amount of olive oil, then stir fry the mixture until heated through, 3-4 minutes. Toss with cilantro, lime juice and salt to taste.
Stir together pineapple, cucumber, rice vinegar, olive oil, cayenne and jalapeño (if using), black pepper and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate if longer.
Serve and enjoy! Hope you like it.
From the National Pork Council
It looks like a lot of ingredients, but it is quick to put together!
1 whole pork tenderloin
Rub
1 T dried minced onion
1 1/2 t onion powder
2 t thyme, crushed
1 t salt
1 t allspice
1/4 t nutmeg
1/4 t cinnamon
1 t sugar
1/2 t cayenne (I omitted, don't like heat)
1 small red onion, chopped
1 T chili powder
1 T cumin
1/4 c cilantro, chopped
2 T lime juice
Salsa
20 ounces canned pineapple (I used fresh)
1 small cucumber, peeled and seeded
2 T rice vinegar
2 T olive oil
1/8 t cayenne pepper (I omitted--don't like heat)
1 jalapeno, diced and seeded (I omitted--blah, blah, blah)
1 T black pepper
1 T cilantro, chopped
Coat the tenderloin with the rub; place in a shallow roasting pan and roast at 450 for 20 minutes (to 155). Remove and let rest 10 minutes (temp should rise to 160).
Toss together beans, onion, chili powder and cumin. Heat a small amount of olive oil, then stir fry the mixture until heated through, 3-4 minutes. Toss with cilantro, lime juice and salt to taste.
Stir together pineapple, cucumber, rice vinegar, olive oil, cayenne and jalapeño (if using), black pepper and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate if longer.
Serve and enjoy! Hope you like it.
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