Hony Wheat Bread

I've mostly taken to making my own bread these days.  I've tried a few recipes and this is my favorite loaf to use for day to day (sandwiches, toast etc)

Ingredients

2 cups warm water (I use the hottest water that comes out of my tap)

1 tablespoon active dry yeast

1/3 cup honey

3 cups whole wheat flour

1/3 cup vegetable oil

3 cups all purpose flour

Directions

1) Dissolve yeast in warm water (give it about 5mins to foam up)  Add honey and stir well.  I do this in the mixer with the paddle attachment

2) Mix in whole wheat flour, salt, and vegetable oil.  still using the paddle attachment

3) Using the dough hook, gradually work in all purpose flour gradually.  When it comes together into an elastic ball turn it our onto a lightly floured surface and knead for a few minutes.

4) Place dough in a well oiled bowl.  Turn it several times in the bowl to coat the surface of the dough and cover with a damp cloth.  Let rise in a warm place until doubled in bulk, about 45 mins.  (usually I warm the oven up for a few minutes and then turn it off and let the dough rise in the oven)

5) Punch down the dough.  Shape into two loaves and place into two well greased 9 x 5 inch loaf pans.  Allow to rise until dough is 1 to 1 1/2 inches above pans (approx 45-60mins)

6) When fully risen, bake at 375 degrees F for about 25 to 30 mins

7) Remove from pans and allow loaves to cool on their sides (so that the bottom doesn't become soggy)

Delicious warm with butter!

~SARAH

Lentil Loaf

So my family's gone vegetarian.  Which all in all hasn't been too big of a change.  But I'm still trying to reproduce some of those famous meat comfort foods with veggie alternatives.  So the other day I took a whack at making meatless-meatloaf.  And the end result while not meaty, was dense hearty, filling and tasty.  Let's just say we all went back for seconds!

Ingredients:
2 stalks celery, finely chopped
1/4 large red onion (more if you're an onion fan and I'm sure any onion would do)
2 cloves garlic, minced
2 tbs mayo (I used fat free)
1 1/2 cups cooked lentils
1 cup oats (not the instant kind, the real variety)
3 tbs soy sauce
4 tbs ketchup (give or take)
1 tbs mustard
1 small bunch fresh parsley (about a cup chopped - 2 teaspoons dry is good too)
1/2 tsp dried thyme
1/2 tsp dried rosemary
cooking spray
extra ketchup for the top

Instructions 

Pre-heat oven to 350

Spray loaf pan well

 

Saute celery, onion and garlic on medium heat in a little bit of cooking spray or water until tender (about 5 mins)

Remove from heat

Put 1/2 cup lentils and 2tbs mayo into the food process.  Process until a paste forms

 Stir paste, remaining lentils, oats and remaining ingredients together in a bowl.  Combine well.  Add more ketchup if the mixture is too dry, should form a thick "goo" 

 Spoon mixture into the loaf pan. Top with a layer of ketchup.

 

Bake for approximately 35 - 50 mins or until a toothpick comes out clean (if you prefer a drier consistency leave it in longer)

 

ENJOY!

~SARAH

(Mini) Chocolate Pumpkin Chocolate Chip Bread

Ingredients

·      1¼ cup flour

·      ¼ cup cocoa powder

·      ¼ tsp salt

·      ½ tsp baking soda

·      ¼ tsp baking powder

·      ½ cup butter, softened

·      1 cup granulated sugar

·      1 large egg

·      1 cup pure pumpkin puree

·      1 cup chocolate chips (optional but delicious)

Method

1)   Preheat oven to 350 degrees and spray one loaf pan or 8 mini loaf pans with nonstick cooking spray (about 2/3 full)

2)   In a medium bowl, mix flour, cocoa powder, salt, baking soda, and baking powder

3)   In another bowl (or the stand mixer) cream the butter and sugar until fluffy (about 2 mins) add eggs one at a time mixing well after each addition.  Add pumpkin and mix well.

4)   Add the dry ingredients stirring until just combined. 

5)   Fold chocolate chips into batter

6)   Spoon batter into prepared pans.

7)   Bake large loaf pan approximately 30-45 mins.  Bake mini loaves for approximately 20 – 25 mins or until a toothpick is inserted into the center and comes out clean

8)   Let cool about 5 mins and then remove from pan and cool fully on a cooling rack (so the bottom doesn’t get soggy)

9)   EAT!  Delicious warmed up in the microwave and with a little bit of vanilla ice cream

~SARAH

Tuna Ragoons

Tuna Rangoon
(makes about 16)

Adapted from this recipe.

Ever had those delicious crab won tons at a Chinese Food restaurant? Well here's an easier and cheaper way yo make them at home! Sometimes we eat them as an entree bu they make a fabulous appetizer as well. And I highly recommend you eat them with a Sweet Chili Sauce from Trader Joe's (YUM)

5oz can of tuna in water, drained and flaked
3 tablespoons fat free sour cream (or whatever you like)
3 tablespoons fat free cream cheese (again or whatever you have)
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch each salt and pepper
Wonton Wrappers (usually in the produce section of the grocery store)
Nonstick cooking spray
Small bowl of water

Preheat oven to 400 degrees.

In a medium bowl, mix tuna, sour cream, cream cheese, soy sauce, garlic, and onion powder, salt and pepper.

Lay the wonton wrappers on a clean work surface (cutting board, counter) Spoon about a teaspoon or so of the tuna mixture into the center of each wrapper.

Use your fingers, dip in water, moisten the sides of the wrapper and fold over so corners meet to make a triangle. Press firmly to seal the tuna inside. Don't overfill or the stuffing will come out during baking.

Place wontons on a cookie sheet and bake for 10-12 minutes, or until they begin to turn a light brown.

Serve with delicious dipping sauces! MMMM!

SARAH