Tag Archives: bake

Oat and wheat sandwich bread

The mornings have been so chilly here in NH and us being “true Yankees” I am not sure if we don’t; or rather we won’t turn on the heat until at least mid to end of October. There were a lot of sweatshirts and blankets lying around the house of late. I have mentioned a few times that I tend to turn the oven on bake or cook something just to help take a little; very little; chill out of the air.bread 009

I found a recipe for Oat and Wheat sandwich bread that I thought sounded pretty cool and we are definitely a sandwich eating kind of family. My guys take one or two each for lunch pretty much daily. I thought it might be kind of cool to have a homemade loaf of bread, it also freezes well which is key. Plus making homemade bread has been on my bucket list of things I really want to be good at. If I can master the art of making a rustic loaf of artesian bread, what an even sweeter life it will be.

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I made this recipe as written a couple of weeks ago when the house was super cold so I needed to be a little creative in order for the dough to rise. I placed the bowl on a heating pad f or a couple of hours. Today I am making the bread again and since we broke down and turned the heat on the house is fairly warm and the dough looks AWESOME – just tasted it and it’s a keeper. it is delicious and I am making a sandwich for our late lunch right now!!!

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While the bread is easy to make and tastes good I actually needed to adjust the flour for my families liking; I thought we would like it more if we cut some of the whole wheat with some all-purpose flour. While my in-laws loved it, it was too much whole wheat for my families taste. I have both ways listed here for you to choose what you think your family would like. Feel free to play with this recipe I am going to!

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Makes 2 standard size sandwich loaves

5 cups whole-wheat flour – I’ve had some leftover (sealed) in the pantry for a while now – I used 2 whole-wheat and 3 AP-flour for today’s loaves
2 cups rolled oats (I used old fashion that I had on hand; for a less noticeable texture you can use quick-cooking)
1 Tbs. kosher salt
3 Tbs. raw or brown sugar, honey or agave nectar – I used my brother-in-law’s honey
1 large egg
¼ cup olive or vegetable oil, plus enough to coat the bowl
1¼ cup lukewarm water
1¼ cup lukewarm milk
1½ Tbs. instant yeast

Bread Dough
You can make this by hand or using a stand mixer. Same timing would be used for both.

In your bowl add the water, milk and honey or sugar, stir in the yeast. Add the egg and oil whisk to combine. Add flour, oats and salt. Using the paddle attachment at the lowest speed; mix for 1 minute. The dough will be wet and course. Let it rest for 5 minutes.

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Switch to the dough hook and mix on medium-low for 2 minutes. The dough will be a little firm and a little smoother; while still being a little sticky. If it is too wet add a bit more flour, a spoonful at a time. If it is too stiff, add a little more water, a spoonful at a time. Continue to mix the dough with the hook for 4 minutes.

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Turn the dough onto a slightly floured surface. Knead a few times, than form into a ball. Lightly oil your mixing bowl and return the dough ball to it. Cover with plastic wrap and let it proof at room temperature for at least 60 minutes. It could take longer if your house is cold. It needs to double in size; or can be transferred to the fridge and left to ferment overnight or up to 5 days. If proofing in the fridge, be sure to remove it from the fridge for at least 3 hours before you plan to bake it.

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Forming the loaves

Turn the dough onto a lightly floured counter and divide in half. Press each gently into a rough rectangle; fold in the sides so the dough is roughly the width of your loaf pan. Roll the dough from the bottom to the top and place in your loaf pan seam side down. Repeat with the remaining dough. Let proof at room temperature for about an hour, or until the dough has risen about 1 inch above the rim of the loaf pan. Halfway through rising, preheat the oven to 350’

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starting to rise

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almost done rising

Bake bread

30 to 35 minutes; rotating pans once for even color; a cooked loaf should sound a little hollow when you tap it and the internal temperature should read 190 degrees. Remove loaves from the pans and let cool on a rack. Cool completely before slicing and place in freezer bags; if you don’t eat it all before you have a chance to freeze it.bread completed 002 bread completed 003

Recipe originally published on smittenkitchen.com adapted from Peter Reinhart’s Artisan Breads Every Day

New England Blueberry Buckle

You can definitely tell it’s getting cooler here in NH; actually today we had our first frost and some of my plants/herbs in the garden are looking pretty sad and some even died – sad face!

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Yesterday I was looking through a foodie magazine and either I was very hungry at the time or I was just itching to start baking. so I could heat up the house. I swear it had a LIST of things that sounded amazing.

It was SO cold this morning I have already made 2 of the recipes I found one from the magazine and the other from one of the bloggers I follow and it is not even 10 am.

OK so while the blueberry buckle recipe sounded and looked awesome, I honestly have never heard of the term buckle, which when I just googled it; it is a New England based term for a cobbler, crisp etc. I’ve lived here my whole life, I am actually 4th and my children are 5th generation from the same town that I still live in. WHY does it not sound familiar to me?

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I am sharing it with all of you because it was that good and this is worth making; it was very easy and only takes about 30 minutes to bake; it is good warm or at room temperature and is just plain delicious.

Batter

2 cups all-purpose flour
¾ cup sugar
2½ tsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
¼ cup butter, melted
2 cups fresh or frozen blueberries

Topping

½ cup sugar
1/3 cup all-purpose flour
½ tsp cinnamon
¼ cup butter, softened

Preheat oven to 375’

In a large bowl, whisk dry ingredients; flour, sugar, baking powder and salt.

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In another bowl whisk wet ingredients; egg, milk and melted butter until blended.

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Add wet ingredients to the dry ingredients, stir just to combine; fold in blueberries. Transfer to a greased 9-in square baking pan.

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In a small bowl mix sugar, flour and cinnamon; using a fork stir in the softened butter till crumbly. Sprinkle over batter.

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Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Best if you do not over bake. I tend to set my timer for 5 minutes less than what the recipe asks for just to make sure.

Cool on a rack in the pan and serve warm or at room temperature.

Recipe: Taste of Home magazine entered by Dianne van der veen, Plymouth MA

Broiled Steak and Brussels Sprouts

I found a recipe that might convert your “NO WAY” Brussels Sprouts to “OK I can eat them this way”. Well at least that was how dinner at my house went the other night.  Literally the same ingredients, same table, same family and my husband was converted to liking the sprouts the way I prepared them, my son was still adamant he did not like them but he didn’t dislike them as much this way. My daughter likes them and I can eat them without making a face; I think that’s progress.bacon corn tomato salad - steak brussell sprouts 028

Growing up my kids were total opposites when it came to eating fruits and veggies. My son would eat any and all fruits. The only vegetable he liked was beets and my daughter was all about eating veggies and really the only fruit she ate was apples. I on the other hand refused to eat anything green, not sure what that was all about but thankfully I am over that. My husband is from a large family and he pretty much ate whatever was put in front of him since there wasn’t a lot to go around. To this day my husband tells me he doesn’t like certain veggies but I still make them because I like them and he still eats them win win.

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One thing that totally surprises me is how many of my friends truly hate beets. This one definitely baffles. I really love beets and always have, I grow them in my garden and when I can’t keep up with them I can them for use all winter. We tried to convert one of our friends a few weeks ago, we roasted them which if you have never roasted a beet, please try it, they become SO sweet and delicious it’s like candy. Unfortunately my friend made a face that clearly states she still does not like beets but she does like Brussels sprouts – hmmmm Maybe the world is made up of people who can only like one or the other???

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broiled steak & brussels sprouts – one pan dinner

15-20 brussels sprouts, thinly sliced
extra virgin olive oil
kosher salt
freshly cracked black pepper
2  1-1/2 inch thick New York strip steaks

position the rack about 6 inches from the broiler element. with the heat on high line a rimmed sheet pan using non-stick tin-foil (the stuff is great-buy some). Place the sliced sprouts on the pan drizzle with olive oil to lightly coat, sprinkle with salt and pepper to your liking. arrange an even layer. Spray a wire rack with cooking spray and place it over the sprouts. Make sure the rack lies flat. Brush steaks with olive oil and season both sides with salt and pepper. Place them on the rack

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Broil, flipping the steaks once, until the sprouts are tender and charred on the edges, and the steaks are cooked to your liking. 3-5 minutes per side for medium rare 125’F.

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Allow the steak and sprouts to rest for 10 minutes.Transfer the steak to a cutting board and thinly slice. Toss the sprouts and serve along side the steak.

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Individual Chocolate Chip Cookie

My daughter has been home for a month now, while she was in Japan she and a few of her expat friends started a weekly meal from another country. One of the first things she did when she got home was declared she wanted to continue this tradition here at home. I personally thought it was a great idea. I will admit that my initial thought was one night off from cooking dinner sounded pretty cool to me but I knew the adventure would be so much fun! I knew the guys would be cool with it, I just didn’t expect how cool they thought the idea was.

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After the first week my son decided that he wanted to invite his girlfriend over for this AND he was going to make the native cocktail from the country/region. My husband on the third week invited one of his buddies over for Hawaiian night and his buddy made a traditional Hawaiian cake for dessert. That night; after a cocktail or two; my husband dubbed the weekly event Worldwide Wednesday BRILLIANT!!! Oh and he wanted to make the appetizer; which really meant that either Abbi or I was to also make an app.

So far we have been to Cambodia, Hawaii, Chile and Iraq which she made Sabih which was a pita pocket with fried eggplant, pickled mango and a couple of sauces. It was tasty and we all liked it except for my son he really was not a fan. Ab was a little crushed since this was the first dish she made that someone didn’t like. Welcome home Abbi did you miss your “little” brother? She ended up giving the rest of it to my in-laws and they LOVED it.

This last Wednesday I tried to make the dessert can you say epic fail! We again invited friends over and we were going to Chile so I asked them to bring some Chilean wine and I would make the dessert. My Tres Leches cake let’s just say I should have brought the wine. I figured out what I did wrong, and I will try making it again, just to show that I can. But I really need to score myself a kitchen scale, don’t tell my son Alex this, he thinks I have WAY too many kitchen gadgets already.

I am probably not going to share her recipes here as I really would like her to maybe start her own blog someday, for now I will just be enjoying the journey first hand instead of hearing about it over the phone.

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So when you have an epic dessert failure I pulled out what I have dubbed love in a cup. A warm chocolate chip cookie with vanilla ice cream; it takes so little time to make and EVERYONE loved it. Use your go to chocolate chip cookie recipe and instead of making individual cookies, put some dough in a ramekin and bake just till barely cooked through, top with some cold vanilla ice cream, zero to hero in what maybe 30 minutes max!

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Chocolate Chip Cookie Dough

 2 ¼C flour

1 tsp baking soda

1 tsp salt

¾C sugar

¾C brown sugar

½C softened butter – if too dry add another ½ stick softened butter

2-3 handfuls of chocolate chips (I don’t like a lot of chips in mine, I’ve even left them out on purpose)

Cream the butter in a stand mixer or by hand add the sugars and mix well. Add the eggs mix until combined add the vanilla and dry ingredients to incorporate. Stir in the chips and done.

Pre-heat oven at 350’ spray your ramekin with nonstick cooking spray, fill the ramekin about ½ to ¾ of the way full and bake for about 20 minutes just till barely cooked through. Place on a small plate as the ramekin is super-hot and top with your favorite vanilla ice cream.

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Dough freezes well so you can make yourself one any night you want!

Scalloped Potatoes

My daughter Abbi and I were recently looking through the freezer trying to figure out meals for the week. I listed off all the proteins that I had in there. It quickly donned on me that as recent as 5 years ago some of what I listed would have NEVER been in my house let alone in my freezer waiting for me to cook.  Lamb chops – they are for the guys. Salmon I really want to like it, it just hasn’t happened yet. Some Bangers from a local pig farm that just need a little mash to go along the side, and even some pork belly just screaming at me to make pork belly steamed buns.

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There are also some things that used to be in my cupboard that I haven’t purchased in many years. I love scalloped potatoes and since my husband thinks he is a potato farmer we have a lot of potatoes on hand. Thankfully when stored properly his harvest lasts many months and we don’t have to eat them every day.

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While there are many ways to prepare potatoes I feel we sometimes get into a little potato rut on occasion, one of my daughters favorite comfort food is mashed potato and when she arrived home recently from her 2 year stint in Japan she wanted mashed potatoes with every meal and I am pretty sure we had them 3 or 4 times in the first week she was home. I do know that scalloped can take a little more effort than mashed, there cheesy goodness cannot be denied. If you are looking for something a little different tonight I don’t think you will be disappointed and will find it pretty easy to make. And if there are any leftovers, they are amazing!

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A mandolin does help but not necessary

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese

In a small sauce pan, melt butter and whisk in the flour. Let it bubble for a couple of minutes to cook out the flour taste. Add all of cold milk at once stirring with a whisk; season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk and it thickens a bit. Reduce heat and stir in cheese.

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Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.

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Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top.

Bake uncovered for an hour at 350°F