Artisan Bread

I developed my interest in baking bread while living in a house that was so cold I baked bread to get warm.  Our house was so cold that bread would not rise on the counter so I had to turn the oven on low and then turn it off with the bread inside in order for the bread to rise.  


I got a book for Christmas called Artisan Bread in Five Minutes a Day.  It took a little while to work out a system that I liked, and I had to practice a while before the bread was really good, but now it warms both my home and my tummy.  


This is the easiest way I have ever seen to make bread.  There is no kneading, and it only takes a few minutes to get ready.  The only down side is that you really have to start this bread at least 10 hours before you want to eat it.  On the good side, you CAN make it two whole weeks before you want to eat it, so, if you like bread frequently you can make a week worth of dough and have fresh bread with relatively little planning.


This bread is soft but dense with a moist crumb, a hard crust, and a very wonderful taste.  


Happy baking and happy eating.


Recipe and method are adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.


Artisan Bread
Prep Time: 30 min     Makes: 4 small loaves

• 3 cups hot tap Water
• 4 1/2 teaspoons Salt
• 4 1/2 teaspoons dry active Yeast
• 6 1/2 cups Flour
• Cornmeal, for pan

Add salt and yeast to water and stir to combine.


Place flour in the bowl of a food processor*, with food processor running add water and yeast mixture.  Mix until combined, about 30 seconds.


Place dough in a large bowl or container (5 quarts or larger) and leave to rise at room temperature for about 2 hours, or until dough had doubled in size.


Place dough in refrigerator over night and for up to 2 weeks.


Take out 1/4 of the dough and place on floured surface, or in a bowl of flour.  Lightly coat dough in flour.


Form loaf by pulling the dough down and tucking the "corners" underneath.


With a lightly floured knife cut a few slashes into the dough.


Place loaf on a cornmeal coated cookie sheet, and allow to rise for 40 minutes.  (preheat oven about 20 minutes into rising time)


Bake at 450 for 30 minutes.






* If you don't have a food processor this can be done in a stand mixer with the flat beater attachment or by hand but is quite labor intensive.  I would not recommend a hand mixer as the dough will be much to thick for most hand mixers.


Linking Up With:

Chili

Chili - is anything else this healthy so fulfilling and delicious?  Beans are high in protein and fiber, and together with tomatoes, onions, and lean ground beef, they make for a nutritious meal.  The trick is that the meal has all the right components to fill you up - and keep you full for a long time: fiber, protein, and a little bit of fat.  


Nutrition aside, this meal is also really inexpensive.  I often make it with dry beans which has the added advantage of letting you try a few of many different beans.  Where I like to buy my groceries you can buy about 10 different varieties in bulk, I like to get a little bit of 3 or 4 different kinds, just to make the chili look more diverse.  If you use dry beans, the whole recipe can be made for about $4.  That's right $4 to feed 6 adults.


Now, I know most people don't look at a blog and think to themselves "mmm, that recipe looks so cheap and healthy; I bet my family would love it" but, I get excited, so, sorry if I went in too deep.  You can be sure that even if this chili was expensive and terrible for you, I would still make it, it is just that good.  My husband adds about 1 Tablespoon of red pepper flakes to this recipe to make it hot enough for himself.  I hope you and your family enjoy and be sure to come back next week for my bread which makes a great side for this dish.


Chili
Total Time: 1 hour     Serves: 6

• 1-2 Tablespoons Vegatable Oil
• 1/2 pound Ground Beef
• 1 Onion, finely chopped
• 1 can Diced Tomato
• 1 can Beef Broth
• 2 cans Chili Beans
• 4 cans Kidney Beans, drained
• 2 teaspoons Oregano
• 1 teaspoon Garlic Powder
• 1-2 Tablespoons Paprika
• Pinch of Cayenne
• Pinch of Salt
• Pepper

To hot pot add oil and beef, cook until beef is browned.


Add onion, and cook until translucent and soft, about 3 minutes.


Add beef broth, tomatoes, beans, oregano, garlic powder, paprika, cayenne, salt and pepper.  Stir to combine.


Reduce heat to low and simmer for at least 20 minutes.

Pumpkin Spice Latte

This bonus post is in celebration of a visit from our local newspaper, which wrote a piece about our show. To see the article, click here.


When it gets cold outside I love to indulge in hot drinks. Whether it is a nice hot cup of tea, or a Pumpkin Spice Steamed Milk, something about a hot drink on a cold day just makes everything better than it was before. The syrup from this recipe can be used with coffee or steamed milk.


The syrup recipe can be easily multiplied and kept in the refrigerator for up to two weeks.  To use refrigerated syrup simply shake and add hot drink straight from the fridge. I hope this recipe warms your fall and protects your wallet.


Pumpkin Spice Latte
Total Time: 30 min     Serves: about 5

Pumpkin Spice Syrup:

• 1/2 cup Water
• 1/2 teaspoon ground Nutmeg
• 1 Cinnamon stick
• 1 whole Clove
• 1/4 inch slice of fresh Ginger, peeled
• 2 Tablespoons canned Pumpkin puree
• 1/2 cup Sugar

Latte:

• 3/4 cup (6 oz) Strong Coffee (1.5 times the package directions) or Espresso
• 3/4 cup Milk (6 oz)
• Whipped Cream and Ground Cinnamon (optional)

For Syrup:


Place nutmeg in a coffee filter in tie into a pouch with butcher's twine or other food safe string.


In a small sauce pot with lid combine: water, nutmeg pouch, cinnamon stick, clove and ginger.


Bring to a boil.


Stir in pumpkin, reduce heat to low and simmer for 20 minutes.


Remove spices from pot.


Stir in sugar, keeping over low heat until sugar has completely dissolved.


For Latte:


Heat milk in microwave for about 1 minute or until hot.


Froth milk if desired.


Add coffee.


Stir in 1-2 Tablespoons of syrup and top with whipped cream and ground cinnamon if desired.


Linking up with:

Apple Cranberry Flaugnarde

I usually make this dish for dessert, it is sort of a cross between a fruity pancake and a custard.  My husband loves it.  A Flaugnarde is also a great dish for a weekend breakfast or brunch.  I have made Flaugnarde for my husband for each of his promotions for the last several years as a nice way to celebrate.


This recipe serves 8-10 making it perfect for a dinner party, holiday get-together, or for a family to enjoy for dessert one night and breakfast the next morning.  I hope you enjoy.


Apple Cranberry Flaugnarde
Prep Time: 30 min     Serves: 8 to 10 for dessert

• 1/2 cup Dried Cranberries
• 2 cups boiling Water
• 1 Apple, peeled, cored and sliced in 1/4 inch slices
• 3/4 cup Milk
• 3/4 cup Cream
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Flour, plus more for dusting
• 1/4 cup Sugar
• Pinch of Salt
• Butter to grease dish

Butter and flour tart dish or large pie plate and set aside.


Cover cranberries with boiling water and let sit for 10 min.


Arrange apple slices in tart dish.


In blender combine: milk, cream, vanilla, flour, sugar and salt.


Blend until smooth, about 1 minute.


Carefully pour batter on top of apples.


Strain cranberries and sprinkle over batter.


Bake at 400 for 25 minutes.


After baking let sit for at least 15 minutes before serving.


Linking Up With:


Ultimate Recipe Swap @ Life As Mom
Recipe Swap @ The Grocery Cart Challenge

Tortellini Soup

I started making Tortellini Soup in college, and now it is one of the first soups I make every fall and one of the last I make every spring.  This is one of the easiest meals I can make, it goes together really quickly, and the whole family loves it.  This soup makes a meal when served with warm bread, or a fancy soup course for a meal of chicken or steak.  Tortellini Soup reheats well, and it is great for picnics and outdoor meals because it retains its heat for a long time. 

Tortellini Soup
Total Time: 30 min     Serves: 4 main course 8 appetizer

• 1 package (20 oz) Tortellini pasta 
• 4 cans (10 3/4 oz) Condensed Tomato Soup
• 2 cans (14 oz) Chicken Broth
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 Tablespoon Italian Seasoning
• Pepper, to taste
• 2 cups Italian cheese, grated (one pre-packaged bag)
• 3 cups Milk (or two soup cans full)

Put medium pot of water on to boil.


In large pot stir together tomato soup, chicken stock and seasonings.  Bring to a boil.


When water in medium sized pot is boiling add tortellini and cook until all the tortellini's float.


Add cheese to soup, stirring to combine.


Reduce heat to low, add milk and cooked tortellini to soup, and stir to combine.


Check for seasoning and serve with grated cheese on top.


Linking up with:

Lemon Meringue Pie

This recipe is my grandmother's, making me the third generation use it.  It was among a few favorite family recipes that my grandmother gave me as a gift along with my first recipe box.  It is also my father's favorite pie.  The sweet fluffy topping contrasts deliciously with the sour richness of the lemon curd.  This pie can be made fresh any time of the year but it always makes me think of spring.  I hope your family enjoys this as much as I do.


Lemon Meringue Pie
Total Time: 1.5 hours     Serves: 6-8

Crust:

• 1 cup all purpose Flour
• 1/2 cup Crisco
• Pinch of Salt
• Pinch of Baking Powder
• 1/4 cup Water

Lemon Curd:

• 3 Egg Yolks
• 1 1/2 cups Sugar
• 7 Tablespoons Cornstarch
• 1 teaspoon Salt
• 1 1/2 cups Hot Water
• 1/2 cup Lemon Juice
• 2 Tablespoons Butter

Meringue:

• 3 Egg Whites
• 1 teaspoon Lemon Juice
• 6 Tablespoons Sugar

For Crust:


Combine flour and crisco in food prosessor, pulse until coarse crumbs form.


Add baking soda and salt to food processor, and with food processor running add water.


Mix dough just until combined.


Turn out dough onto lightly floured surface, roll out and place into 9 inch pie plate.


Prick pie crust with fork, cover with foil and add pie weights.


Bake at 425 for 10 min.


For Lemon Curd:


Separate eggs.


Whisk egg yolks until slightly foamy and set aside.


In a heavy saucepan combine sugar, cornstarch, salt and water.


Cook over Medium-High heat for 6-8 minutes, stirring constantly, until thickened and clear.


Remove from heat.


Add 1/4 cup of hot mixture to egg yolks stir to combine and then add back into hot mixture.


Cook on Low for 6 minutes while stirring constantly.


Remove from heat and stir in lemon juice and butter.


For Meringue:


In a bowl combine egg whites and lemon juice; beat until foamy.


Add sugar to foamy egg whites one tablespoon at a time.


Beat until smooth glossy peaks form.


Add lemon curd to par-baked crust, top with meringue making sure that meringue touches the crust all the way around.


Bake at 400 for 7-10 minutes until peaks of meringue are browned.


Linking up with:

Teriyaki Beef Bowls

The beef in these teriyaki bowls is so moist and tender, and so easy to make.  I like to put a little butter on my rice and veggies to make the meal a little more rich tasting.  The beef can be made in a large batch and kept in the refrigerator or freezer for a meal later.  This makes a great lunch or an easy meal to take to a family after a baby is born.


Teriyaki Beef Bowls
Prep Time: 30 min     Serves: 2
Cook Time: 1 hour

• 1 Tablespoon Vegetable oil
• 1/2 lb. Beef Stew Meat, cut into 1/2 inch cubes
• 1 cup Teriyaki Sauce
• 1 cup Water
• 2 cups Rice, cooked
• 2 Carrots, sliced and steamed
• 1 head of Broccoli, cut up and steamed

Sear beef in hot pan with vegetable oil.


Once beef is browned on all sides, add teriyaki sauce and water.


Bring sauce to a boil and then reduce to a simmer.


Simmer meat until very tender, about 1 hour.


Serve rice, carrots, broccoli and beef in a bowl, spoon sauce over top.

"Olive Garden" Sausage Potato Soup

When we were dating, my husband and I enjoyed going to Olive Garden for the never-ending pasta bowl special in the fall.  I really like the Zuppa Toscana, though I prefer it with less sausage.  This recipe is my best shot at recreating that soup.  For a lower-fat version, replace some of the cream with milk but, really, this soup is well-balanced, quick, and delicious.  If you like spicy foods, try using spicy italian sausage.


I make this soup in the fall and winter when we make more of our family meals together.  It is fun to start the meal with a delicious soup course.  I also like to serve this soup as a main course for a simpler meal.  If you want a soup that really warms the body and sticks to the ribs, this is a great choice.


"Olive Garden" Sausage and Potato Soup
Total Time: 40 min     Serves: 3-4 as the main course or 6-8 as a soup course

• 1/2 pound Italian Sasuage, bulk or links with casings removed
• 1 Onion, finely chopped
• 1 strip of Bacon, chopped into 1/4 inch pieces
• 1 large clove of Garlic
• 4 medium Potatoes, peeled and sliced
• 3 14 oz cans Chicken Stock
• 2 cups Kale, chopped
• 1/2 cup Cream
• Pepper, to taste

Brown sausage and bacon on medium high heat.


Add onion to bacon and sausage, and cook until translucent.


Add garlic, potatoes and chicken stock and turn heat to high.


Bring to a boil and then reduce to a simmer and simmer for 15 minutes or until potatoes are tender.


Add kale, cream and pepper and simmer for 5 minutes or until kale is tender.

Chocolate Cream Pie

According to my husband, this is the perfect chocolate cream pie.  You start with a premade Oreo pie crust, and add a box of chocolate pie filling.  What makes it special is the homemade whipped chocolate ganache.  It is so good.  The secret is to serve it cold.  If the ganache sits out too long the topping gets soft and the texture is not as nice.

Chocolate Cream Pie is super easy to make, and it will not heat up your kitchen in the summer.  Who can say no to a first rate dessert that only takes a few minutes to prepare?   Enjoy.


Chocolate Cream Pie

Total Time: 10-20 min     Serves: 6-8

• 1 Oreo Pie Crust
• 1 Large box of instant chocolate pudding
• 2 1/2 cups of Milk (or amount called for in the directions on the box of pudding for pie filling)
• 1 cup whipping cream
• 1 cup chocolate chips

Chill mixing bowl with cream in freezer for several minutes (do not allow cream to freeze)

Make chocolate pudding according to the instructions on the box for pie filling and pour into crust

Melt chocolate chips in microwave.  Microwave in 20 second increments until chocolate is completely melted.  Let stand for 1 minute to cool.

Add chocolate to cream in mixing bowl and beat with hand (or stand) mixer until fluffy.

Top pie with ganache.


Linking Up With:

Spinach and White Bean Salad

This salad is light and fresh and perfect for a summer dinner party.  The dressing, beans and croutons can all be made in advance and tossed together just before serving.  A simply good salad that anyone can make; and a hit anytime you make it.


My husband likes to take any leftovers (minus the croutons) and cook them.  They are great as a side, or mixed with pasta for a complete lunch.


Spinach and White Bean Salad
Prep Time: 20 min     Cooking and Cooling Time: 40 min     Serves: 8


Salad:

• 10 oz. spinach
• 1 can (15 oz) white beans

Tomato Basil Dressing:

• 1 medium tomato
• 2-6 Tablespoons of lemon juice, depending on taste
• 2 green onions
• pepper
• 4-6 Tablespoons olive oil
• 5-6 Large basil leaves

Croutons:

• 1/2 baguette of french bread, cut into 1 inch cubes
• 3-6 Tablespoons olive oil
• 1 cup Parmesan Cheese, grated
• Pepper

Preheat oven to 350


Lightly steam canned beans in small pot with steamer basket.  Set aside to cool.


Toss bread cubes with olive oil, cheese and pepper.


Bake croutons at 350 for 25 min.


Remove croutons from oven and set aside to cool.


In blender add tomato, olive oil, lemon juice, green onion, basil and pepper blend pureed.


In large bowel toss spinach and beans with dressing. 


Sprinkle on croutons.

Welcome!

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