Food Friday -We Love Bread!

from Tracey G.

This week, Kris and I raided our Fall issues of Sift, a most wonderful magazine published by King Arthur Flour, for our recipes. We both spotted breads that intrigued us, so, we decided to give them a whirl for our offering this week. I decided on the English Muffin Toasting Bread.

I decided on this recipe even before I read completely through it - I love English Muffins, so I knew I'd love this! After I read it, I had to re-read at least a couple times - because it couldn't possibly be that easy. I must have misread it - or misunderstood it...nope, it really is just that easy. Mix the dry ingredients in one bowl, microwave the liquids in another until the liquid mixture is about 120-130°F. Add to the dry, and mix. Once mixed, dump it into the lightly-greased-and-coated-with-cornmeal loaf pan. Let rise until just slightly above the top of the pan. Bake for about 27 minutes. And done. That easy. No kneading, whatsoever. Mix and toss into the pan, let rise and bake. Now, for me, my dough seems to be ready to bake by the time my oven has preheated - so that makes it even quicker!

The only thing that I did that made it slightly more difficult was to make a double batch - it's so sticky, lol, that it was really hard to divide between the two loaf pans! But it disappears around here so fast (I've made it numerous times now!) making a double batch is most prudent. True to its name, this is a marvelous toasting bread. Oh my goodness, it's the best stuff ever for toast! It gets that delightful toasty-chewy texture, and the surface-texture of it holds the butter wonderfully! I even turned it into a lovely garlic bread - toasted, brushed with olive oil and then rubbed with a clove of garlic. It was perfect!

It seems to keep well, and it also freezes quite nicely, which I was happy to find out - granted, it wasn't in the freezer for long, since as I said before - the bread doesn't last long in this household! I do plan on trying to get ahead and getting a few loaves into the freezer because this is one bread I can tell you for a fact, will be a staple in around here. I have never ever made a bread this easy before, ever. Not only is it easy to make, but it's fabulous to eat too - toasted or even not toasted! I've been known to slice off a piece and eat it as is - nothing adorning it, just naked bread! Yummy! This is one bread that even if you've never attempted to make bread before - you will nail perfection the first time around. Because even if it doesn't look too perfect, it tastes perfect! 

So, please, give the English Muffin Toasting Bread a try, you will not be disappointed! 

English Muffin Toasting Bread   

English Muffin Toasting Walk Through


from Kris B.

 Tracey mentioned that the English Muffin Toasting Bread recipe was easy to make.  Thankfully, so was the Apple-Oatmeal Bread, my choice from the fall issue of King Arthur Flour's Sift magazine.  It is confession time.  Tracey and I usually bake and take our photos reasonably in advance of each week's post.  Somehow that didn't happen for me this time.  I was baking this morning, hoping with all my might that the recipe worked and that I could get decent photos before I ran out of time and light.  I have always been one who works to deadlines.  I am not exactly a procrastinator.  My method for accomplishing most things is to think about them, let them roll around in my mind until the eleventh hour, and then get it down, hoping that all the things that I thought about how the task would be accomplished actually work in reality.  I am happy to say that today's tempting of fate was not a disaster!

The method for making the Apple-Oatmeal Bread is much like that of the English Muffin Toasting Bread.  All of the ingredients, minus a cup of the flour, are all stirred together vigorously for two minutes and then the remaining flour is worked in 1/3 of a cup at a time.  Then the dough is turned out on a floured board and kneaded until it is "smooth and elastic."

This bread requires two rises.  The recipe suggests that both will take about an hour.  With the first, the dough should double in volume and with the second, it should rise an inch above the pan.  In both cases, my rise time was about 45 minutes.  The bread then bakes for 30 minutes.  The entire process from start to finish, beginning with peeling and dicing the apples, took about three hours, with only about thirty minutes of that being hands-on time.  The result is superb!

I deviated slightly from the printed recipe.  In addition to oatmeal, apples, and a touch of cinnamon, the recipe calls for the addition of walnuts.  I am not a fan of nuts in bread, and if I am going to include nuts, walnuts are my least favorite.  Being in the South, pecans are my "nut of choice."  I debated with myself about leaving them out, but I wanted to maintain the integrity of the original recipe, so I made the substitution.  Another confession; I like the nuts in this bread.

Both of the recipes that Tracey and I have shared this week are part of an article in Sift about ways to dress up a grilled cheese sandwich.  Both the breads are so good on their own that at neither of our houses did they last long enough to get to sandwich making.  They were eaten hot out of the oven.  In fact, because everyone at my house was home all day today and were surrounded by the smell of the baking bread, I had to fend them off long enough to get the photos taken.  Once I surrendered the loaf, they were right there with a knife and butter.

I am definitely going to make this again with the intention of using it for grilled cheese sandwiches.  I also think that it would make a delicious french toast.

This recipe was originally posted on the King Arthur Flour website in January 2008.  That recipe makes two loaves.  The recipe included in the Fall 2016 issue of Sift is halved, thus it makes only a single loaf.  Other than that, the recipes are identical.

Apple-Oatmeal Bread

Food Friday - Pumpkin: Twists on Traditional

from Tracey G

I'm always looking for new ways to do something that's a well-loved stand-by, lol. I love pumpkin pie, which is funny because I never liked it as a kid. Wasn't my thing, I liked my fruit pies, blueberry especially. I can't say I remember when I started loving pumpkin pie actually, I think I was into adulthood to be honest! But anyway, I thought this recipe for No-Fuss Pumpkin Pie Bites from King Arthur Flour sounded like a fun way to get your traditional pumpkin pie fix, in cute little personal-sized desserts! (probably why I love cupcakes - they are small individual single-serving sized cakes, how fun is that?) Not to mention how easy this treat would be to transport and share - it's already cut, just needs some whipped cream (or not) or honey as my father-in-law prefers and you're good to go! I mean, technically, you don't even need eating utensils, as they are even contained in their own little wrapper to hold on to, peel away and eat!

I did have a mishap though, and ended up making 2 batches. The first batch, I had whipped up in a jiffy - it really is an easy recipe and comes together super quick - and I had about 3 or 4 of the muffin tins filled when I realized I used the wrong flour! I had even specifically bought self-rising flour for this recipe. And since I couldn't find the King Arthur Self-Rising flour in any of my stores (which are only like 3 to choose from, lol), I ordered it from their website to be sure I had it, lol. But what did I do? Not even thinking,  I had used regular flour. So, I hastily dumped the already-filled foil wrappers back into the batter bowl, and stirred in a teaspoon of baking powder as per a quickly looked-up recipe for homemade self-rising flour and hoped for the best. Well, they tasted good, but the texture seemed off, too dry for what I expected them to be like. I really wanted to get them done correctly, so even though they were yummy as is, I made another batch. The 2nd batch was much better because it had a better texture - more pie-like, than my non-self-rising-flour batch. As they state in their description of the recipe, it's reminiscent of the "impossible pie" recipes - and it is, the outer edge makes a sort-of crust, while the middle is more of the pie texture - it all equals up to a big yum factor though no matter what!

They are easy to make, easy to take and easy to eat! That makes them a perfect dessert offering whether you are making them to take to a gathering, making them package up and give away or making them just to eat at home yourself. They certainly live up to their name - they are no-fuss in all aspects!!

The recipe:

No-Fuss Pumpkin Pie Bites

from Kris B

Though it still doesn't look like fall outside in Texas, there is definitely a feeling of fall swirling around.  People are wearing sweaters and long sleeves, despite the fact that the temperatures are still consistently in the seventies, because that is what you are supposed to do in November.  Hints of Christmas are popping up in malls and a few peoples' yards, but most importantly, the grocery stores now have their big displays of baking items front and center!  Right now, there is an abundance of orange from those gorgeous cans of pureed pumpkin!  Lol! I realize that you actually can buy puréed pumpkin all year long; for whatever reason though, I only think about it in the fall.

Last fall, I shared my mom's pumpkin quick bread recipe.  It may be my favorite recipe by which to remember my mom.  It is a traditional "sweet" pumpkin bread.  This year, looking for something different, I found King Arthur Flour's Holiday Pumpkin Bread.  It is a yeast bread, not sweet, but has all of the spices that I associate with my mom's pumpkin bread.  Plus, it is braided to add a fancy look to your holiday table...or kitchen counter.

The Holiday Pumpkin Bread is the easiest yeast bread recipe that I have ever made.  It requires no proofing of the yeast.  All you do is throw all of the ingredients in a bowl, mix them either by hand, mixer with a dough hook, or bread machine, and set it aside to rise for about ninety minutes.  After the first rise, the dough is divided in half.  (It makes two 8"-9" rings.). Each half is then divided into three pieces, from which 18" ropes are made and then braided.  The braids are made into  rings, placed in the two pans to again rise for ninety minutes. Then they bake for 30 minutes.  And then you have two beautiful Holiday Pumpkin Bread rings.  They keep for five days, or may be frozen for several months.  They look like you slaved in the kitchen for days. Lol!

This bread has a great deal of flavor on its own, but a little butter, cinnamon butter, or honey and it becomes a real treat.  My daughter thinks that it would be good with cranberries.  I haven't tried that yet; however, neither of our two rings made it to the freezer so I'll be making another batch before Thanksgiving.  I may give the cranberries a try!

Though I bake a lot throughout the year, there is something different about baking at this time of the year.  It may be the pumpkin...and the cinnamon; or, it may be that much of what I bake during the holidays is shared or given away to others.  I bake for my students as the semester becomes more stressful during the final stretch, I bake for my colleagues because they are grateful for anything that makes its way to the workroom as a quick snack between classes.  I bake for holiday gatherings.  And, I do lots of baking for gifts.  The words "company" and "companion" mean "with bread."  This holiday season, make some bread and break it with those you love.  It is at the table where true community flourishes.

Recipe Link:

King Arthur Flour's Holiday Pumpkin Bread

Food Friday - Everyday Whole-Grain Bread, October King Arthur Bakealong

from Kris B.

In our effort to explore all that King Arthur Flour has to offer with its products, recipes, and projects, Tracey and I are participating in the King Arthur Flour Bakealong Challenge.  Each month a new recipe is shared and bakers around the world are invited to try it and share their experiences on IG or the King Arthur website.

As its title implies, this is a basic everyday use for anything and everything bread - sandwiches, toast, or the favorite way at our house...straight off the counter with a little butter.  Any way you slice it, this loaf will not disappoint!

Many people are convinced that making homemeade bread is either too complicated or takes too long.  The process, especially with this only seven ingredient loaf,  is simple.  Waiting for the two rises to take place does take time, but it is time that you can use to do a load of laundry, read a book, or take a few photos.  It's the kind of time that we all used to have and probably took for granted.  I am as guilty of this as anyone else.

I love homemade bread.  When my girls were little and I only worked part-time, I made bread twice a week.  Back then, he only bread I ever bought was an occasional hamburger bun.  I miss those days!  Though I probably make more homemade food than the average person,  it is far less than I used to do.  Like I said, this recipe is quite simple and makes two loaves.  Now that I'm not cooking for a family of four, a single recipe of King Arthur's Everyday Whole-Grain Bread will last the two of us at least a week, maybe two if I don't take sandwiches for lunch everyday and come home to a snack of a slice with butter and jam.

Why is it that we refer to the days where most of food was homemade, our vegetables homegrown, our clothes homemade, and our family incomes much less, as the good old days?  As simpler times?  I for one can say that I would much rather worry about whether my bread is going to rise properly or whether I not I have the perfect color thread for the blouse that I am making than to worry about commute times and whether or not I am meeting all of the state mandated regulstions for educators.  Yet as I write this, I have on my to-do list the creation of documents necessary for an importantvmeeting next week.  My words and my actions are totally out of alignment here.  How about yours?

Most of us cant go back to those "simpler times," but I suspect that every one of us can carve out an hour or two to roll up our sleeves and knead some bread for a few minutes.  It really is a relaxing thing, feeling and smelling the soft dough as it squishes between your fingers.  Ah!  Heavenly!

King Arthur Flour, Tracey, and I challenge you to make bake along with us this month.  Give the King Arthur Flour Everyday Whole-Grain Bread a try.







from Tracey G.

As Kris said, this is the most current King Arthur Flour Bakealong Challenge recipe, the Everyday Whole-Grain Bread. I must preface by saying though, that I am having fun with the Bakealong Challenge, not only do we get to try new recipes, but I'm sure there'll be new techniques as well coming along in the future. I love a "reason" to branch out just for fun! For example, last month's Inside-Out Pumpkin Muffins (click the link to go to the post!) were the first time I've ever made a muffin with a cream cheese filling! So, not only did I try a new recipe - but I learned a new technique/filling recipe I can apply to another muffin one of these days.  

I love to make homemade bread. As I've said before, I used to make it faithfully every week, at least 4 loaves at a crack. My freezer was always filled with homemade loaves. My mom loved to take sandwiches to her dialysis appointment since it was right at about lunch time, and regular store-bought, commercially made loaves of bread were loaded with deadly salt for a person on a salt-restricted diet due to CHF issues (Congestive Heart Failure). So, I'd prop Harry up in his bouncer on one of the kitchen counters (and in his high-chair when he got older!) and get to making the bread for the week. Thanks to King Arthur Flour's wonderful products and support (as demonstrated by their wonderful recipes and blog posts making you feel like you could make anything, lol) I'm rediscovering the fun of making bread again. And it's nice now not hearing the whining anymore on how "you used to make bread all the time" from the peanut gallery that is my Husband, Jeremy, lol.

This month's Bakealong Challenge, the Everyday Whole-Grain Bread, is one of the best bread recipes I've ever run across! Wow, it's so super simple it's not even funny, lol. I made two more loaves just yesterday, after making 2 loaves a couple days before that. That means, that so far this week, I've made four loaves of bread, in no time flat to boot! And as there's only one left as I type this, I guess that means the people in my household heartily approve of this recipe! And I do to, it will now be one I turn to regularly. It's so simple and tasty, it's perfect. And not to mention using King Arthur Flour's White Whole Wheat flour makes it a great way to get more whole-grains in the diet! It's great plain, with butter, toasted - it works with anyway you choose to eat it!

The dough is great to work with. The first time I made it, it was a bit sticky, but it was a rainy day too - I am sure that the extra humidity in the air affected that a wee bit. So, I ended up adding enough  all-purpose flour to get a smooth non-sticky dough. I did, however, do that very gradually as you can cross that fine line of just enough flour stage to the uh-oh-I-created-a-dough-anchor stage. Not a good thing, lol. The second time I made it, I left it slightly sticky - which was kind of humorous. In getting it out of my mixer bowl, into the oiled bowl for the "resting/rising" phase (more on that in a bit), I used my whole hand to get it, and before I knew it, it seemed hopelessly stuck to my hand - and I mean STUCK because I'd meant to oil my hand, but forgot,lol. But, I was patient and waited for it to "let go" of my hand on its own. Had I forced it faster, I am sure I would have had my left hand covered with a coating of bread dough, lol. But, by letting it let go by itself, it all came off like magic. Even if the patience was a little hard to come by, lol.

I exclusively use instant yeast, currently, the SAF brand that I bought at the King Arthur Flour website. I used to use the Fleischmann's Rapid Rise yeast, also an instant yeast, and it's one of my favorites - and easy to find in the grocery store in the convenient pre-measured packets. However, I am now totally in love with SAF Instant yeast - mostly because it's a good buy (a 16 oz bag that you measure out yourself), and, after reading that it's pretty much all they use at the King Arthur Test Kitchens, I was sold. From what I've read it's very dependable, and so far in my usage, I can attest to that. I also love the method you use for using an instant yeast - you mix it in with the flour of the recipe, and proceed as directed per the recipe. I will admit I went my own way with this recipe as I not only mixed my yeast with the first 3 cups of White Whole Wheat, I also mixed in the sugar and salt. I then added the water and oil and let that mix until blended and like a thin batter. At that point, I added in the remaining all-purpose flour called for - all of it since I knead it in the mixer.

But anyway, using an instant yeast, I choose to use a one-rise method, for the most part. When working with the White Whole Wheat flour, or any of the bread doughs for that matter, after I get the kneading done in my stand mixer, I pop it into an oiled bowl to rest - and it rises a bit too. I usually give it about 20 min or so. Then I divide it, shape it and let it rise for the formal rising, lol. Once it was divided, I chose to make rustic loaves instead of using a traditional loaf pan, just for fun. I lined my baking sheets with parchment paper, placed the loaves on them and let them rise for about 30 minutes. After rising, I then dusted the tops of my loaves with flour and gave them a few slashes with a sharp knife for decorative-purposes just before baking - I did it then so the cuts didn't rise and lose their definition - this way they were pretty after baking, lol. I had to bake mine a bit longer than the 30 minutes suggested - but that's only because I had my rustic loaves on cookie sheet, one on the top rack and one on the bottom, so I had to add about 10 minutes to that time. They were perfect.

I can honestly say that I wish this was the bread recipe I cut my bread making teeth on all those years ago - I would've thought myself a pro! I remember vividly my first attempts at bread making when I was 19 or so, and it was a laborious process let me say for so little reward, lol. This recipe would have kept me going, and I bet I wouldn't have quit trying there for a few years, you can't go wrong with this one. I do hope you try it! 

Here are the helpful links:

Here's the link to the Bakealong Challenge page, introducing this month's recipe (it also has some good tips for the recipe under the links!)

King Arthur Flour October Bakealong Challenge

Just the recipe:

King Arthur Flour Everyday Whole-Grain Bread

The blog post recipe walk through:

Everyday Whole-Grain Bread Walk-Through

Food Friday - King Arthur Bakealong Challenge!

from Tracey G

This week we're having a little fun... I discovered the King Arthur Flour Bakealong Challenge (click the link to go their page on it along with the links to this month's recipe!) on my Instagram feed. As soon as I saw it, I immediately sent a text to Kris saying that this would be a fun thing for her and I to do, just because. At the time I wasn't thinking of the blog. Then, one day last week, it hit me that it would be fun to incorporate it this week into our Food Friday post, if she was game! Since we were a month behind, we each took a recipe to make this time around. I couldn't locate the proper sun-dried tomatoes needed, so I asked Kris if she'd mind making the Bakealong Challenge Recipe #1, the Pane Bianco and I'd make the #2 recipe, Inside-Out Pumpkin Muffins. It was a deal!

Well, it was fun! I enjoyed trying something new - and let me say that as soon as I find the proper sun-dried tomatoes I am making the Pane Bianco because it looks yummy and fairly easy! I am finding that I am now looking forward to the next month's recipe challenge. We also have been bantering back and forth on how to incorporate the King Arthur Bakealong Challenge recipes every month on the blog. I know we'll come up with something fun to do with it because was a fun experience and will be a fun one to share too! If you make it, let us know! Or tag it on Instagram with the King Arthur Bakealong tag, #bakealong and mention us so we can see your creations!  Our Instagram id's are @allinadaykris and @traceann24. You'll see us there, so join in on the fun!! And the treats!

Now, on to the recipe. It was super simple to make and let me tell you it's one of the yummiest muffins ever and has spawned some ideas in my brain of using the technique on other muffins - think carrot cake with the frosting on the inside! And I really enjoyed making it, although for some reason I was totally unorganized feeling! I have no idea why, but it just felt like I did everything out of order - but even then, they came together beautifully and perfectly! I think it's one of the times I actually was pleased with how they looked after they were baked off - I thought they looked lovely! And I did use the cookie scoop as they suggest and wow, did it make it easy to make the whole thing, every stage, the scoop was great!

Here's the link to the recipe walk-through, on the Kind Arthur blog:

King Arthur Flour Bakealong Challenge #2 Inside-Out Pumpkin Muffins Walk-Through

And here's just the recipe:

King Arthur Flour Bakealong Challenge #2 Inside-Out Pumpkin Muffin Recipe

I have a feeling this is going to be a lot of fun!!! Enjoy!


from Kris B.

I’m almost up for a challenge, especially when it involves food and or photography.  To find one that includes both is like hitting the jackpot.  As Tracey said, she found out about the King Arthur Bakealong Challenge two month’s into it.  That’s OK; it gave us each a recipe to try!  Deciding who would do which one was easy…Tracey had the ingredients on hand for the pumpkin muffins and I have two basil plants with enough leaves to make pesto for the entire state of Texas so I was happy to make the Pane Bianco. At the least, it gave me another use for some of the basil!  Sadly, we did not have homegrown tomatoes this year so I did have to buy sun-dried tomatoes.  But, there’s always next year for the homegrown….

This is one of those recipes where the final product makes it look much harder than it is.   The bread requires just a little cutting and shaping of the dough to give it an artisan look.  All you need to know is how to make the letter “S.” lol!

The recipe says that the dough will be a “soft” dough.  Mine was not.  It was a bit dry when first combined.  I kneaded with wet hands and that helped.  My first rise time was almost double what the recipe indicated.  I’m not sure if the differences I encountered were due to the flour (I did use King Arthur bread flour.), the weather here in Dallas, or user error, but in the end, all was well.  The bread is absolutely delicious!!!

Try the recipe as is or stuff it with some of your favorite ingredients.  Several of the posts on the King Arthur site suggested that black olives would be a nice addition.  I’m not an olive fan so I am perfectly happy with the recipe as is.  Whatever you use, the recipe warns not to over stuff. Cooking is all about having fun and being creative!  

Here's the link to the recipe walk-through, on the Kind Arthur blog:

http://blog.kingarthurflour.com/2016/08/08/pane-bianco-bakealong/

And here's just the recipe:

http://www.kingarthurflour.com/bakealong/pane-bianco.pdf

If you make either of these recipes we’d love for you to share pictures of your projects.  No worries…you don’t have to share your muffins and bread!  As Tracey said,  on IG #bakealong and mention us, @traceann24 and @allinadaykris so we won't miss your creations!

Happy baking!

Food Friday - It's Eat Your Veggies Day!!

from Tracey G.

This week's recipes just kind of happened when Kris and I were talking food. I'd just sent her a text saying I seemed to be on a broccoli kick - which isn't a stretch since it's one of my all-time favorite vegetables. There really isn't a vegetable I don't like - the one exception that comes to mind is okra. I just can't do okra. Nope. Don't care, not my thing, I know lots of people who do like it and that's ok! I do not harbor any okra-eating prejudices at all!! It's just not for me...

But anyway, we got talking about broccoli, because I was going on how I like it because it's a great side dish to make in these days of watching what I'm eating, and it's one thing I don't have to worry about watching! Granted, my from-childhood way to eat it is (warm or cold, no matter to me) with red wine vinegar, olive oil and some salt. Bar none, that is my go-to way to eat it and cauliflower actually. (And it makes canned spinach and canned asparagus pretty yummy as well, I LOVED both as a kid because of it!) It even works in my mindful eating plan, since extra virgin olive oil packs a lot flavor even in the teensiest drizzle to give me that "comfort food" feel! 

But I was wanting something a little different for the heck of it. I'd made a yummy new recipe a couple weeks ago, "Asian Orange Beef". The sauce included fresh ginger, orange juice, hoisin sauce and soy sauce. I'd made broccoli to go along with it and discovered my broccoli tasted pretty darn good dipped in the extra sauce. That led me to today's recipe.  I found one to use as a jumping off point and then put my own spin on it. I also wanted a recipe I could use frozen broccoli with because it's certainly NOT broccoli season around here, and even when it is - the stuff in my stores is always terrible looking, so I depend a LOT on frozen broccoli florets, and that's what I wanted to work with!

Asian Inspired Broccoli

Serves 2 (feel free to double or triple etc)

3-4 cups frozen broccoli, thawed

1-2 garlic cloves, minced

1 tsp minced fresh ginger

1 tsp canola oil

1/4 cup water + 2 tbsp, divided

3 tsp hoisin sauce

1 tsp lemon juice

1 tsp grated lemon peel

1/8 - 1/4 tsp red pepper flakes (optional)

Heat the oil in a large skillet or wok. Add the broccoli, ginger and garlic, add the 1/4 cup water. Stir fry for 2-3 minutes, or until the broccoli is crisp tender and water cooks down to about half. Add the hoisin sauce and extra 2 tbsp water if needed. Cook and stir until broccoli is evenly coated. Before serving, toss with the 1 tsp of lemon juice (or you can add more to your taste, I just liked the "hint" of lemon flavor). Garnish with the lemon peel and red pepper flakes. 

from Kris B.

Broccoli!  I love broccoli!  Therefore writing a recipe with broccoli should be easy because it is my favorite green vegetable and we eat it all the time.  The problem is that when 
I make it as a dinner side, all I do is coat it in a little olive oil, sprinkle it with pepper and maybe a little salt or garlic salt and throw it in the oven to roast for 15-20 minutes.  If we are being fancy, I may grate a little fresh Parmesan cheese on the top right before serving.  That’s it.  And I feel like I could eat broccoli in ad infinitum prepared just like this.  The problem here is that basic roasted broccoli doesn’t seem like enough “recipe” for today’s post.  So, for my contribution this week, I actually turned to a searching for a new recipe, a new way to enjoy my favorite green vegetable.

I discovered lots of variations on the broccoli slaw theme.  I make and enjoy a few such recipes, but almost everyone has a favorite along these lines.  I also found a good number of recipes with broccoli and pasta or grains.  Again, they sounded good, but were nothing substantially different than I do myself.  And then I found today;s recipe.

I already said that I love broccoli.  Sweet potatoes are also a personal favorite.  And we all know how I feel about bread.  And a few nuts and a little spice and it should be good.  Nonetheless, I found myself hearing a mantra that I used to say to my children, “Just because you can, doesn’t mean you should.”  Just because I can make a spiced sweet potato spread, spread it on a piece of toast, and then top all of that with broccoli doesn’t necessarily mean that I should do that, or expect it to be good.  The clincher to me giving in and trying this recipe was that it calls for fresh basil. Last week Weber said to me that we needed to find something to do with basil because the basil plants in our garden are getting huge.  I considered that a sign and committed to giving this seemingly strange but potentially good combination a try.  The original recipe is from the February 2014 bon appetit.

The Spiced Sweet Potato and Roasted Broccoli Toast is relatively easy to make, especially because both the sweet potatoes and broccoli can be made up to three days in advance of serving, leaving just the toasting of the bread and assembling to be done at the point that you are ready to serve these.

We ate these as an afternoon snack.  They also make a would make a great appetizer or perhaps even lunch.  Weber said that they are quite filling.

I won’t deny that the combination is a little odd, but it is a good kind of odd.  And, these are a reasonably healthy food choice whether eaten as a snack, appetizer or as a meal.

INGREDIENTS

For the Mashed Sweet Potatoes

1 large sweet potato (approx. 12 oz.) peeled and cut into  1” cubes

1 red Thai chile (optional), halved, some seeds removed

1/2 cup fresh orange juice

Kosher salt and freshly ground pepper

For the Broccoli

1 Large head of broccoli, stems removed  and cut into large florets

6 TBS olive oil

2 TBS chopped raw pistachios

1 TBS (or more) lemon juice

1 TBS fresh basil, divided

1 TBS fresh mint, divided

4 slices of crusty  bread

Olive oil to coat bread

Flaky sea salt

Combine the sweet potato, chile, orange juice and 1 cup of water in a small saucepan; season with salt and pepper.  Bring to a boil.  Reduce heat and then simmer until the sweet potato is very soft and the liquid has evaporated (20-25 minutes).  Remove from heat and mash.  Let cool slightly.

Preheat oven to 425 degrees.  Toss broccoli and 2 TBS olive oil on a rimmed baking sheet; season with salt and pepper.  Roast until tender (15-20 minutes).  Let cool and then coarsely chop.

Meanwhile, brush both sides of the bread with olive oil.  Toast on a baking sheet until golden brown (6-8 minutes).  Toss broccoli, nuts, lemon juice, half of the basil and mint, and 4 TBS olive oil in a large bowl.  Season with salt and pepper.

Spread toasts with sweet potato, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt.  

Cut into pieces.

That is the recipe as it originally appeared.  Here are the changes that I made:

• I used sliced almonds instead of pistachios.
• I did not toss the broccoli with the extra 2 TBS of olive oil when combining it with the basil and mint.
• I added all of the basil and mint to the broccoli rather than saving some for garnish.  I still could have used more in the broccoli.
• I did not garnish with the salt or use as much salt during the preparation.
• If you want a little hot but don't have a Thai chile, toss a few red pepper flakes in with the broccoli rather than the sweet potatoes.

If you try this recipe, I'd love to know your thoughts - good, bad , or otherwise.

Food Friday - Rolling in the Dough

from Tracey G.

The minute I looked at the cookbook Kris got me, The Homemade Pantry by Alana Chernila, I was in love!! First thing that hit me was the cover - I love the photograph on the front, because of course the photography is one of the main things I love about cookbooks! Like Ina Garten's cookbook photos, this book does NOT disappoint! I love all of them, they're the kind I'd love to take! So, as I looked at the photos, I then went through and fell in love with the inspiring recipes, and her lovely narratives. All in all it's a wonderful book, there's not one thing I don't like about it! I highly recommend it for many reasons!

There's a lot of recipes I want to try out of it, so I am sure you'll be hearing about them as I give them a shot, lol. The recipe that just grabbed me for the bread week was the one for homemade hamburger buns. I've made loaves of bread, cinnamon rolls, regular rolls - but I've NEVER made hamburger buns. I'd never even thought about making them, it was just something I've always bought. I read through her narrative and it inspired me to have a look-see at the recipe. Seemed easy enough, so I thought why not? I'm so glad I did - was easy as could be and tasted wonderful. Jeremy was sad that we were using them for Sloppy Joes, and not yummy grilled burgers...next time. Because yes, there will be many more next times for this recipe. I even think I'm going to make a few batches and to freeze and keep on hand!

So here's her recipe, I didn't change a thing, and it turned out perfect. I did use a rapid rise yeast, so the combining of the ingredients for me was a little different as my yeast gets combined with the flour etc., and I let my KitchenAid mixer do the kneading. I didn't have whole milk on hand, so I used the 2% I had and it still worked perfectly.  

Hamburger Buns

Makes 8 buns

1 cup warm water (about 110°F)

3 tbsp whole milk

2 tsp active dry yeast

2 tbsp sugar

3 large eggs

3 3/4 cups (1 lb, 2.75 ounces), all-purpose flour, plus additional for the counter

11/2 tsp salt

2 1/2 tbsp unsalted butter, at room temperature

Optional: poppy, sesame, or caraway seeds, coarse salt

1) In a liquid measuring cup, combine the warm water, milk, yeast, and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 2 eggs in a small bowl.

2) In a large bowl, whisk the flour with the salt. Add the butter to the flour and gently rub it in with your fingers. Stir in the yeast mixture and beaten eggs until the dough starts to come together.

3) Dump the dough onto a well-floured counter and knead vigorously, folding the dough onto itself and throwing it down onto the counter. Work with it for about 10 minutes, adding additional flour when the dough gets sticky. Shape the dough into a ball and return it to its bowl. Cover with plastic wrap and let the dough rise in warm place until doubled in bulk, about 2 hours.

4) Line a baking sheet with parchment paper. Using a knife, divide the dough into 8 equal parts. Gently roll each part into a ball and arrange 2-3 inches apart on the parchment-lined baking sheet. Cover loosely with clean dish towel and let the buns rise in a warm place for 1-2 hours.

5) Preheat the oven to 400°F with the rack in the center. Fill a metal pan with water and set it on the oven floor or bottom rack - no exceptions, DO NOT USE GLASS! As the author warns, if you had to refill the pan by chance, and, used cold water - your glass pan would likely shatter and it would just be a bad thing all the way around!

6) In a small bowl, beat the remaining egg with 1 tbsp of water and brush some of the mixture on top of the buns with a pastry brush. If you are using seeds and/or coarse salt, sprinkle them over egg wash. Place the buns in the oven and bake, turning the sheet halfway through baking, until the tops are golden brown, about 20 minutes. Transfer to a rack and cool completely.

Storage:

Room temperature: covered or sealed bag, 2 days

Freezer:  cut in half lengthwise, freezer bag, 6 months

from Kris B.

Why is it that homemade bread has the reputation of being difficult or extravagant?  Bread is probably one of the easiest things to make.  Basic bread requires few ingredients and no "specialty" kitchen equipment.  It does, however, demand your time and a bit of patience.  Bread needs a little TLC during its "growing" process.  Maybe that is the part pf the recipe with which people find to be the stumbling block.  IMHO, there is nothing that feels and tastes better than a warm loaf of homemade bread.

This is a fairly basic bread recipe with an additional step or two to add the cinnamon swirl.  For many, any step that causes the addition of cinnamon to a baked item is well worth the effort!  I like this recipe in particular because not only does it have the swirl of cinnamon and brown sugar goodness, the bread dough itself also has a touch a cinnamon.  Toasted with some peanut butter, and of course accompanied by a cup of coffee, this bread makes my early mornings not so bad!

INGREDIENTS
1 TBS butter
1/2 Cup butter
2 TBS white sugar
1/2 tsp salt
1 tsp ground cinnamon
2 1/2 tsp active dry yeast
3/4 warm water
2 1/2 + 1/2 all purpose flour

Filling
4 TBS soft butter
4 TBS white sugar
2 TBS brown sugar
1 1/2 TBS ground cinnamon

In a small saucepan, warm the milk and butter over medium heat until the butter is melted.

In a large mixing bowl, mix the sugar. salt, and cinnamon.  Add the warmed butter mixture to these dry ingredients.

In a small glass bowl, mix the yeast into the warm water until the yeast is dissolved.  Pour the yeast mixture into the ingredients in the large mixing bowl.  Add 2 1/2 cups of all purpose flour.  Mix until incorporated.  Dump the dough into a floured board and knead for five to eight minutes.

Place the dough into a greased bowl.  Turn the dough so that all sides are covered.  Cover with a clean towel and allow the dough to rise until doubled in size.  This usually takes about an hour.

Punch down the dough and knead for one minute.  Roll out into a rectangle whose small side is the size of your baking pan. For the filling, spread the rectangle with the soft butter.  In a small bowl, combine the remaining sugar, brown sugar, and cinnamon.  Sprinkle this mixture evenly over the rectangle of dough.

Roll the dough from the short end and place, with the seam side down, in a buttered 9x5 loaf pan.  Allow the loaf to rise again until doubled in size, 30-45 minutes.

Preheat the oven to 375 degrees.  Before placing the bread in the oven, score with three slashes in the top of the loaf.  Bake for 35 minutes or until tapping on the loaf results in a hollow sound.  Remove from pan and allow the loaf to cool on a wire rack.

Serve plain or toasted with butter, apple butter, pumpkin butter, peanut butter, or just eat it plain.  However you slice it, it is good!  And FYI, my daughter has her eyes on what is left of our loaf for bread pudding.

Food Friday - From the Heart

from Tracey G.

I love any month that can carry a holiday theme - it's fun to create treats and meals with a theme. I also love recipes that are versatile enough to be used for any and all!

I have to admit, I have way too much fun running with a theme for treats/food etc. It feels like it's a special kind of permission to make treats you don't normally make and it makes me feel like I have a mission. Valentine's Day! I must make Valentine's Day themed cookies! Cupcakes! Anything edible that can be transformed into any holiday theme - sign me up!

This recipe was my first ever experience with spritz cookies, and once I'd made them, I was hooked. They were so easy and so versatile in that you can make any shape with your press, any flavor (vanilla, almond etc) and they were fast thanks to the cookie press. My friend Kim gave me this recipe at least 8 years ago - could be longer than that, but I know it's at least 8. And every time I make it I'm glad she did. They're called Holiday Shaped Cookies, but they aren't just for holidays!

To decorate this particular batch, AFTER baking, I melted some white chocolate chips in the microwave, dipped or brushed it on the cookies (just half for the ones in the photo), then dipped in my sprinkles and colored sugars of choice! Super easy way to jazz them up. The only problem I've discovered with these cookies is that they are way TOO easy eat!!

Holiday Shaped Cookies

1 c vegetable shortening

3/4 c sugar

2 1/4 c all purpose flour, sifted

2 eggs

1 tsp almond extract

1/4 tsp baking powder

1/4 tsp salt

Food coloring

Cream together shortening and sugar. Mix in the eggs & almond extract. Blend in dry ingredients and tint with food coloring of choice, if using. Form cookies into desired shapes using a cookie press on an ungreased cookie sheet. Decorate, if desired, with sugars, sprinkles etc. Bake 10-12 minutes at 375° F. Place immediately on a cooling rack. 

from Kris B.

During the year between March of 2014 and March of 2015  when we were making the monthly trips between Dallas and Delaware to be with my during his final illness, we had a choice of our flights connecting in Charlotte, N.C. or Philadelphia.  During these stressful times, it was the simple things that I most looked forward to…snacks in the airport.  When our itinerary took us through Charlotte, it was the gelato in Terminal B, and when we went through Philly, I looked forward to the soft pretzels in the food court in Terminal F.  I don’t miss all the travel, but I do miss the treats, especially the pretzels.  I’m sure that there is someplace in Dallas that makes equally good soft pretzels, but I haven’t found them…probably because I haven’t looked earnestly.  Lol!  I decided that it is just easier to make them myself, especially when my craving for them hits late at night when my mood and my attire are barely suitable to carry the trash to the front curb let alone go out in public to find pretzels, even when that means only going down the frozen food aisle at the grocery store!

The task of making homemade soft pretzels may seem a little daunting because of the shaping and boiling necessary, but they are so worth it!  Well, they are worth it if you are a carb craver like me. :-)  

The recipe that I use is adapted from Smitten Kitchen.

INGREDIENTS

1 TBS brown sugar

2 TBS butter

2 TBS instant or rapid rise yeast

2 cups lukewarm water

6 cups all-purpose flour

1 TBS + 1/2 tsp kosher salt

The dough is easiest to make in a stand mixer with a dough hook attachment.  In the mixer bowl, stir together the brown sugar, butter, yeast, water and half of the flour.  Once well incorporated, add the salt and the remaining flour.  Knead for 8-10 minutes, until the dough is “smooth and supple.”

Place the dough, covered, in the refrigerator for at least an hour or overnight.  (I leave mine in the mixer bowl covered with plastic wrap.) 

When you are ready to bake the pretzels, line baking sheets with parchment paper.  Divide the dough into 12 pieces.  This makes good sized pretzels.  If you’d prefer smaller ones, divide the dough into 16 pieces.  

Shape the pretzels.

To make them heart shaped, roll a rope about 20” in length.  Join the two ends by pinching together to form the bottom point of the heart.  Grab the center opposite this point and twist twice clockwise.  Adjust the shape the sides of the heart if necessary.

Once shaped, place the pretzels on the baking sheets and cover with plastic wrap or a towel.  Allow them to rest about 30 minutes.

Preheat oven to 425 degrees.

Prepare a baking soda bath by bringing a quart of water to a boil then add 1/4 baking soda stirring until it dissolves.  (It will foam when first added.)  Reduce heat.  One at a time, add each pretzel to the soda bath cooking for one minute on each side.  Use a slotted spoon to return the pretzel to the baking sheet once boiled.

For a glossy finish to your pretzels, brush with whisked egg whites.  Sprinkle with coarse salt.

Bake for 12-15 minutes.

Remove to cooling rack and serve immediately.  Fresh pretzels are best.  After more the six hours, these do not seem so exciting anymore. Lol!

• I do not use the egg wash on my pretzels.  I either just make them without, sprinkling the salt directly onto the plain dough, as I did for this batch; or, once cooked, I brush them with melted butter and dredge the pretzels in cinnamon sugar, n as I wish I’d done here. :-)  Cinnamon sugar pretzels are definitely a favorite of mine!

We hope these treats make your hearts, and the hearts of the people that you love and cook for, happy!