Homemade 100% Whole Wheat (No Knead!) Bread

I'm beginning to think that having my son do schoolwork in the kitchen while homemade bread is baking in the oven and cooling on the counter, may very well fall under the category of 'cruel and unusual punishment'.

Saturday I make this cold-rise bread and Monday is bread baking day.  No doubt, if you were to drop by, the smells in our house would make you swoon.  I truly think there is no greater smell than that of fresh baked bread.

I don't buy bread from the story anymore.  Homemade is just too good and much better for you. 

Homemade 100% Whole Wheat (No Knead!) Bread
((Printable Version))

3 3/4 c. warm water
1 tablespoon kosher salt
1 to 1 1/2 tablespoons yeast
1/4 cup vital wheat gluten*
7 cups whole wheat flour
1/4- 1/2 cup ground flax seed (optional)
5 tablespoons neutral flavored oil (vegetable)
1/4 c to 1/2 c. raw honey or molasses

*Don't skimp on the vital wheat gluten.  Trust me, I've learned this the hard way.  It is critical for 100% wheat bread if you want moist, tender bread.

In a large container with a lid, mix the warm water, yeast, and honey or molasses.  Add the oil, salt, flour, vital wheat gluten, and flax seed.  Mix all well.  Partially (loosely) cover the container and allow to rise in the refrigerator for up to 7-10 days. (You will need enough room in the container for the dough to double in size.)

dough before first rise

dough after first rise

When ready to bake, grease 1 or 2 loaf pans.  This dough will be wet and is best handled with hands.  Divide the dough in half and gently bring the sides of the dough around to the underneath until you've formed a nice ball.  Shape gently into an oval with your hands and place in the loaf pan.  Cover with an oiled piece of plastic wrap and allow to rise until doubled- anywhere from 1 hour 40 minutes to 2 hours.  (I like putting the dough in an oven that is turned off.)

When ready to bake, flour the dough lightly and slash down the center with a sharp knife.  Place in a preheated 350F oven.  Bake for about 50 - 60 minutes.  Allow to cool in the pan for about 10 minutes and then remove.

This makes great toast for breakfast or wonderful sandwich bread.  I bake both loaves at once and freeze one to use later in the week.  Store in a large zip lock freezer bag.

(adapted from Artisan Bread)

Quinoa with Caramelized Onions and Carrots

Once a week my parents watch the three J's for me and I head over to a friend's house with some other women.

We eat.

We laugh.

We do a book discussion.

We pray.

Did I mention that we eat?

We always have the most delicious spread.  I usually try and bring 'something healthy' along with the 'something decadent.'

One morning I hadn't come up with my 'something healthy' yet.  Because of a well stocked pantry, I was able to whip this up before heading out the door.....

Quinoa with Caramelized Onions and Carrots
((Printable Version))


1 tablespoon extra virgin olive oil
1 cup chopped onion
2 carrots, chopped
1 cup quinoa
2 cups low sodium vegetable broth
2/3 cup chopped walnuts
1/4 cup chopped fresh parsley

Heat the oil over medium-high heat.  Cook the onion with a pinch of salt on medium low heat for about 30 minutes- until brown and caramelized.  Add carrots and cook for 3 minutes more.  Stir in the quinoa and vegetable broth- bring to a boil.  Reduce heat and simmer, cover and cook 15 to 20 minutes.  Fluff with a fork and stir in the parsley and walnuts.  Season to taste.   Serve warm or at room temperature.

Refrigerator Raisin Bran Muffins (And My Non-Baking Grandma)

My grandma is an amazing person. But when I think of my grandma, a warm kitchen with delicious things coming from it is not what I remember. I recall a story about how my cousin, when he was little, asked why grandma had an oven because he never saw anything coming out of it.

My grandparents were snowbirds who would live at their house on the ocean in Florida during the cold Chicago winters. It was such a treat to spend our spring breaks there with the ocean being right down the dune walk off the kitchen. 

Despite having a beautiful kitchen, we would spend our evenings frequenting the local restaurants. When I was in high school I remember forcing everyone to forgo their evening out at a restaurant so I could make them a homemade meal.

One morning, one of my grandma's church lady friends brought us over fresh baked muffins. I requested the recipe from her and I've been making these muffins ever since. They are one of my most requested recipes. I say "most requested" because my sister keeps losing the recipe and asking for it over and over again.  Now that the recipe is published, she's got no excuse! 

Refrigerator Raisin Bran Muffins
((Printable Version))

Ingredients:
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 1/2 cup raisin bran cereal (I like Trader Joe's)
1 1/4 cup flour (I used whole wheat and some ground flax seed)
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions:
1. Mix the dry ingredients together in one bowl  and stir with a whisk.

2. In another bowl, whisk together the wet ingredients.

3. Add the wet to the dry and stir.

4. Keep covered and refrigerated overnight or up to 2 weeks.

5. Bake in a preheated 400 degree F. oven for 20-25 minutes.

Caramel Covered Cheetos

I just found out that today is National Cheese Doodle Day.

Cheetos are something you will rarely, if ever, find in our house.

Except for one exception....

A few years ago I bought a bag and whipped up some of these babies......

Talk about your salty/sweet treat!

Caramel Covered Cheetos:
((Printable Version))

1 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon baking soda
14 1/2 oz. bag Cheetos

Bring sugar, butter, and corn syrup to a boil and cook for 2 minutes.  Off heat add the baking soda and pour over the Cheetos.  Bake at 250F in a buttered pan, stirring ever 10 to 15 minutes for 45 minutes.

Cinnamon Apple Pancake Syrup

I decided to switch up our usual homemade pancake syrup for something a little different. 

The results were delicious. 

Cinnamon Apple Pancake Syrup
(Recipe Source: Mr. Breakfast)
((Printable Version))

Ingredients:
1-2 large granny smith, diced (or macintosh)
1/2 cup water
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon dark cocoa powder

Directions:
1. Bring all to a boil and simmer for about 15 minutes.

2. Devour.

Quote of the morning from my seven year old daughter, "Why is there chicken in the syrup?"

Me, "Um, those would be apples, dear."

((sigh))

Yes, my daughter is aware that we are vegetarians.  ((I think.))

Peanut Butter Banana Roll-Ups

Stuck in a rut with your kid's lunch?

Peanut Butter Banana Roll-Ups:

1 whole wheat flour tortilla
natural peanut butter
1 quarter of a banana cut lengthwise
granola
ground flax seed
wheat germ
raw honey

Smear, cut, sprinkle, drizzle, roll, and slice.

Easy.  Quick.  Healthy.

Link up: Gooseberry Patch: Kid Friendly Recipes

Click Here for Recipe Link Up

Everything But the Kitchen Sink Cookies

I may cook healthy vegetarian meals all week long... but if I may toot my own horn for a minute... I do know how to make some delicious, decadent, and totally unhealthy baked goods when the need arises.

This cookie proves my point.

Everything But the Kitchen Sink Cookies
((Printable Version))

Ingredients:
2 cups old fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon (optional)
1 cup (2 sticks) soft unsalted butter
1 cup brown sugar
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 cups "add ins"

"Add Ins":  walnuts, chocolate chips, butterscotch chips, pecans, shredded coconut, rice krispie cereal, dried cranberries, white chocolate chips, peanut butter chips, pecans, toffee bits, or anything else your heart desires.

(For the cookies pictured I used 1 cup chopped walnuts, 2/3 cup butterscotch chips, 2/3 cup semi sweet chocolate chips, 1/3 cup crushed toffee bits, and 1/3 cup milk chocolate chips.)

Directions:

1. Preheat oven to 350 degrees F.

2. Stir together the first six ingredients and set aside.

3. Beat the butter and sugars together for about 2 minutes.  Add the eggs, one at a time, and beat for another 2 minutes.

4. Stir in the dry ingredients with a wooden spoon.  Now add the 3 cups of "add ins".

5. Drop cookie dough with a large scoop, 2 inches apart, on a parchment lined sheet pan.  Bake for about 9 minutes.  Remove from the oven while they are still underdone and allow the cookies to cool on the sheet pan on top of a cooling rack.  When they have completely set up, remove from the sheet pan and continue cooling on the cooling rack.

Enjoy!