Sunday, November 3, 2013

No Knead Bread


No Knead Bread

To begin:
dissolve 2 TBSP yeast in ½ cup warm water

Heat the following:

1½ cups milk or water
¼ - ½ cup sugar or honey
½ cup butter or coconut oil
1½ teaspoons salt

Place 6 cups of white flour, or if you want wheat bread use 3 cups whole wheat flour and 3 cups white flour into your stand mixer bowl. Add yeast and heated mixture, and start mixer on low (cover it up- or it could fly all over your kitchen). While it's mixing add 2 eggs and incorporate them. Then turn to high and mix until it's all mixed well. If it's sticky, add ¼ cup flour and continue mixing. If it's still sticky, and when it's humid here sometimes it is, I just add ¼ cups of flour and mix until it's smooth and elastic.

Cover and let rise 15-50 minutes until double.

Take it out, stir it down (you can use the mixer if it's still in the mixer bowl, or take it out and smash/knead it down).

This will make 2 loaves, 1 loaf and 12 rolls, or 24 rolls. Divide dough in half and make into whichever of the previous you need. Place in GREASED pans, cover and let rise until doubled.

For loaves: bake at 350° for 30 minutes or until golden brown.
For rolls: bake at 375° for 10-20 minutes until golden brown.

Friday, October 4, 2013

Pumpkin Chocolate Chip Halloween Muffins


That would be Kupcake's name for the recipe, since we used Halloween cupcake liners for some of the muffins.

I altered this recipe from Homesick Texan some because of allergies and chocolate addiction.  I will list original ingredients for those of you who aren't allergic to nuts and coffee, and aren't addicted to chocolate (sad for you).  Not sure how they will turn out for you as I've only made them this way.  I used spelt flour because I already had some ground, and didn't want to both grinding whole wheat flour.  Kupcake thinks they maybe need some ganache (chocolate frosting ;) ) on top.... I LOVE HER!

Pumpkin Chocolate Chip Halloween Muffins
  • ½ cup coconut flour
  • ¾ cup whole wheat or spelt flour (recipe called for almond flour here)
  • 1¼ teaspoons baking soda
  • 2½ teaspoons cinnamon
  • (I omitted the 2 teaspoons instant espresso powder altogether)
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • 4 eggs
  • 7 tablespoons coconut oil, melted
  • ½ cup maple syrup
  • ½ cup canned pumpkin puree
  • 2 teaspoons vanilla
  • ¾bag ghirardelli 60% cacao chocolate chips (Kupcake and I ate the other ¼ bag)
  • (we omitted this altogether as well ⅓ - ½ cup Nutella)
  •  
     
    Preheat the oven to 350 degrees  F. Line 16 muffin cups with muffin liners.  In a large bowl, mix together the dry ingredients (coconut flour through the salt).  If your coconut flour is lumpy, be sure to sift it into the dry ingredients. In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).  Add the dry mix to the wet mix and stir just until combined.  Mix in chocolate chips and pour the batter evenly into the muffins cups. 
     (We didn't do this part: Put about 1 – 1½ teaspoons of Nutella on top of each muffin and swirl it around with a toothpick).

    Bake the muffins for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean.Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).

Sunday, August 25, 2013

Black Bean Chickpea Hummus (no tahini)

Black Bean Chickpea Hummus (no tahini) 
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained 
2 minced garlic cloves
1 teaspoon ground cumin 

1 teaspoon crushed cilantro
1 tablespoon fresh lemon juice
¼ cup olive oil
1 small onion
½ teaspoon sea salt
½ teaspoon white pepper (or whatever color you have :) )

Put it all in the blender, process until smooth.  Or use a food processor.

Friday, August 23, 2013

White Chip Chocolate Cookie Bars



White Chip Chocolate Cookie Bars

2 ¼ cups flour
1  teaspoon salt
1  teaspoon baking soda
2  sticks butter, softened
1  cup xylitol (or white sugar)
1  cup palm/coconut sugar
2  large eggs, beaten
1  tablespoon vanilla
¾  cup unsweetened cocoa
2  cups white chips


Preheat oven to 325° degrees.  In mixing bowl stir together butter, add both sugars, then eggs, vanilla and cocoa. Next add flour, salt, and baking soda.  Mix on low/medium until all incorporated.  Stir chocolate chips until distributed evenly.
Spread dough into a circle (or parchment paper lined cookie sheet) and bake 18 to 22 minutes until center is set.  Cut when cooled.  Hide them from your 2 y/o daughter….

Saturday, August 17, 2013

Fresh Salsa

I recently purchased 20# tomatoes from a wonderful farm, since my tomatoes are still green and small, with the intention of making and preserving salsa.  It is SO FABULOUS I could eat it all day (unfortunately) and I'm hoping the pints that I'm canning will still be fabulous when we get to them.  Here's the recipe, I combined a few and added my own stuff in addition!




Fresh Salsa

3  c  chopped tomatoes
½  c  chopped bell pepper
1  c  diced onion
¼  c  fresh cilantro
2  TBSP minced garlic
2  TBSP  lime juice
4  tsp  chopped jalapeno, including seeds
1  tsp  ground cumin
1  tsp  sea salt
½  tsp  ground black pepper
½  tsp ground white pepper

I didn't actually measure everything, except I made sure to use 2 full tablespoons of lime juice for each batch.  For the onion, I used one small red onion and one small yellow onion (both purchased from the same farm where I got the tomatoes).  The cilantro I actually just used half of a bundle from the grocery for each batch. I left the band on them, rinsed them in the sink, and used kitchen shears to cut off half of everything above the band.  Threw it in the blender with everything else.  I put my onions, peppers and lime juice in the bottom of the blender, just to make sure they were thoroughly chopped up (crushed?) and the lime was for sure mixed in with everything.



I put it all in the blendtec, and processed until almost completely smooth (I don't like chunky salsa). Viola!  SO FABULOUS.  I'm keeping 2 quarts in a tupperware container in the fridge, and I'm canning 8 pints.

Monday, August 12, 2013

Crock Pot Balsamic Chicken & Rice

Bryson is on a high metabolism diet, and this is perfect for Mondays and Tuesdays, when he can have protein, veggies and whole grains.

1 1/2 cups brown or wild rice (or mix the two)
1 c water
4-6 boneless, skinless, chicken breasts 
28 oz can diced or crushed tomatoes
1 medium onion
4 garlic cloves
1/2 cup balsamic vinegar
1 TBSP coconut oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
Salt & pepper for seasoning chicken breast

I line my crockpot with a liner, and spray that with olive oil.  Then I put the rice in the bottom of the crockpot, add a cup of water and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then I create a layer of chicken breast (mine are frozen), and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then another layer of tomatoes, the rest of the onion, garlic, balsamic vinegar and spices.  Add the rest of the coconut oil and tomatoes.

Since my chicken started frozen, I cook on high 6 hours or so, and when the chicken is cooked through I leave on warm until dinner.

Friday, August 2, 2013

Modified Chocolate Chip Cookies

Just needing to keep track of what I used and how I made them, in case they turn out :)

1 cup coconut oil (not melted, fairly soft though)
1 ½ cups palm (coconut) sugar

2 eggs
2 tsp vanilla
1 tsp baking soda

½ tsp salt
1 cup oatmeal flour
1 ½ cups whole wheat flour

2 cups ghirardeli  60% bittersweet chocolate chips

Mix it all together in order, bake at 350° for 12-14 minutes