Whole Wheat Bread

Today is my one year baker-versary.  When I wrote up a little post about being excited that my bread machine has paid itself off with the savings over store bought bread, a couple of people asked me for my recipe.  My original recipe came from my aunt-in-law (is that even a real thing?) who has been baking their bread for many years.  When I first decided that I wanted to bake our bread I needed a tried & true recipe & some sage advice & Jean provided both.  From there I tweaked the recipe to use up the whey that I had as a byproduct of yogurt making.  I got a hard core bread machine (it's a Zojirushi for those that care) that makes a horizontal loaf because I wanted to be able to use it just as I would a traditional loaf.  I also purchased a slicing guide so that I would be able to cut uniform slices, thus keeping my portion sizes the same-ish.

A couple of people asked me about how WW "friendly" my recipe is.  That is all in your perspective.  I have never cared for light bread, so I've always made the choice to eat less slices of nutrient dense bread rather than eat more slices of nutritionally void light bread.  It's all about personal preference.  With my slicing guide, I get 14 meaty slices out of each loaf, which calculates to about 3 PointsPlus per slice.  For me, the slices are beefy enough that I make my sandwiches with just one slice & find it quite satisfying...but maybe some of the satisfaction comes from the fact that I Ma Ingalls-ed that bread with my own hands...something I NEVER thought I'd be doing.

Whole Wheat Bread:

1 cup warm, liquid whey
1/3 cup warm water (I put the water & whey together in a small saucepan & warm on the stove)
2 Tbs oil (I use canola)
2 Tbs agave nectar or honey

3 cups whole wheat flour (I don't have a preference of brand, & am trying to work up the courage to start grinding my own)

2 Tbs wheat gluten

3 Tbs buttermilk powder

1 tsp salt

2 tsp instant yeast

I toss it all into the machine with the liquids on the bottom & use the Quick Wheat setting (I like to take it out about 5 minutes before the machine is done for a slightly lighter crust).  I have NO idea how one would go about making this or any other bread without a machine...as far as I'm concerned that requires some sort of degree from Hogwarts.

The whey is by no means a requirement.  If I've run out, I sub an equal amount water & it turns out fine.  I use restaurant kiddie cups to divide my whey into one cup portions & then freeze them.  When I'm ready to bake I turn one whey cube into the saucepan with 1/3 cup water over very low heat.  My experience has been that a loaf made with whey is better initially but doesn't have the staying power...it gets staler faster.

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Black Bean Burgers

I think I stole this recipe from a magazine or maybe I got it off of the back of a can of beans.  I really can't remember, but what I do know is that both of my kids eat these quite happily & they make a mean taco burger.  Happy Meatless Monday!

Here's What You Need:

• 15 oz can of black beans (drained)
• 1 medium onion, cut into hunks
• 1 TBS chili powder
• 1 egg
• 1 cup rolled oats
• salt/pepper to taste (I don't add any)
• 1 TBS olive oil

Here's What You Do:

1. Put all ingredients except olive oil in food processor & pulse until chunky, but not purreed.  Add water 1 TBS at a time if it is too dry or not sticking together--should be moist, but not wet.
2. Let rest in the fridge for a few minutes (I like it to be really cold & usually mix together around lunch & let set in fridge until dinner).
3. With wet hands, shape into patties & refridgerate for 15-20 minutes.
4. Heat large skillet & add oil to coat the bottom of the pan.  When hot, add patties & cook until browned on one side--about 5 minutes.  Turn carefully & cook other side unil firm & browned, about another 5 minutes.

Here's What I Have Learned That May Be Useful:

• Makes 5 large patties or 6 smaller ones.  The cooked patties freeze beautifully.
• The egg was not part of the original recipe, I added it to help it stick together better.  I have NEVER had to add any water to these & mine always seem a little runnier than I would like.  Perhaps if I was patient & really rinsed & dried the beans well I wouldn't need the egg?  Experiment as you see fit.
• As has previously been made quite clear, I am lazy.  As such, I don't ever "shape into patties," mostly because it would gross me out.  I just spoon the goop onto the skillet & use the spoon to quickly shape/smoosh.
• I have a large electric skillet & it works great for these so that I can cook all of the patties at the same time & not have any sitting getting cold.
• As mentioned, this makes a killer taco burger (inspired by the one at Hickory Park for all of you central Iowa folks).  I put a dallop of fat free greek yogurt, a slice of cheese, a few black olives, lettuce & a smear of salsa on mine.  Sometimes I toss a couple of baked tortilla chips on top of the stack if I'm feeling crazy.

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Shrimp Fried Rice

I got this recipe from a friend at Curves.  It is delish...even my fish-phobic husband doesn't mind it!  With a little bit of planning, it's super-easy, too.

Here's What You Need:

• 1 tsp minced garlic (or one clove fresh minced--which of course, I didn't do)
• 1/2 tsp ground ginger (I believe the original recipe called for fresh, but I don't care for ginger, so I sub'ed a small amount of ground)
• 6 oz fresh shitake mushrooms, stems removed, sliced
• 1 cup snow peas, sliced into strips
• 15 oz canned baby corn, drained
• 2 eggs, beaten
• 8 oz cooked shrimp, peeled & de-veined
• 3 cups cooked brown rice, chilled
• 1/4 cup low sodium soy sauce
• 1 cup scallions, thinly sliced
• 4 Tbs sesame oil, divided

Here's What You Do:

1. In a large, deep skillet over med-high heat, heat 1 Tbs of the oil.  Add the garlic & ginger & saute for 1 minute.  Add the mushrooms & cook for 4-5 minutes or until tender.  Add the peas & baby corn & saute for 1 minute.
2. Push all ingredients to the sides of the pan & add the eggs.  Stir to break up while it cooks. 
3. Add the shrimp & the remaining 3 Tbs of oil.  Cook until heated through, about 1 minute more.  Add the rice & cook until slightly browned & crispy, about 5 minutes.
4. Stir in the soy sauce & scallions & serve.

Here's What I Have Learned That Might Help:

• Makes 6 servings.
• Preparation is key.  I cook the rice the night before so it has time to chill.  I also use frozen, pre-cooked shrimp that just needs to be thawed in the fridge overnight.  When I'm ready to start cooking I get everything out so that my kitchen looks like a cooking show with everything measured out in little bowls.  This helps me keep the process moving once I'm started.
• Use the biggest skillet/wok you have.  I don't have a wok.  The first couple of times I used a 10" skillet with a tall edge., & then I discovered my electric skillet.  While not authentically an Asian preparation, the bigger surface area works really well for crisping up the rice.
• This freezes really well for lunch leftovers!

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Chimichuri Sauce

I'll confess, I had no idea what Chimichuri was until a beautiful Curtis Stone got on a commercial for a local grocery store chain & told me that I could make it.  Who am I to say that he is wrong?  Around the same time, WW posted this recipe (they said to put it on chicken, we put it on steaks & grilled bell peppers because that's what Curtis told me to do).  When I saw that it would use some of the fresh parsley & cilantro growing in my deck boxes, I was sold.  I have no idea how authentically South American this particular recipe is, but it was authentically tasty. 

Here's What You Need:

• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1 clove garlic (I cheated & used 1 tsp jarred
• 1/4 cup water
• 1 Tbs red wine vinegar
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp salt (I omitted)
• 1/4 tsp black pepper, freshly ground

Here's What You Do:

1. Put all ingredients into food processor or blender & pulse until smooth.
2. That's it.

Here's What I Have Learned That May Be Useful:

• Makes about 4 servings.  We put it on top of the steak & the peppers.
• This would be REALLY good on seafood, but also would be quite tasty on chicken or other grilled veggies.
• I *think* that it will freeze well.  I'm going to experiment with making up a bunch since I have a lot of fresh herbs right now & see if I can freeze it for use in the winter when my herbs are dead & gone.  It's worth a shot.  This is definitely going to become a go-to sauce in my house. 

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Banana Ice Cream

I saw this on an infomercial complete with a special device to "make" it.  The device amounted to a food processor with a banana sized opening in the top.  The device is a joke, but the end product isn't!  I was skeptical, but gosh darn it, it works.  It passed the me test & the three-year-old test & it's going to make an ah-may-zing banana split substitute in the not too distant future.  Prepare to be shocked.

Here's What You Need:

• a few ripe bananas
• nothing else

Here's What You Do:

1. Peel & cut bananas into 2-ish inch chunks.
2. Freeze solid.
3. Put frozen chunks in food processor & blend.
4. Scrape down bowl.
5. Repeat steps 3-4 until you have goop that is the consistancy of soft serve.

Here's What I Have Learned That May or May Not Be Useful:

• You can make as little or as much as your food processor can handle, so the servings are up to you. 
• The end product is pretty rich, so Lincoln didn't eat much, but he LOVED it (the chocolate chips that I sprinkled on top probably didn't hurt).
• This is so easy that it makes a good "fun with cooking" activity with little ones.
• When I Googled this idea, I found that leftovers put back in the freezer will come out more like traditional ice cream, while your first go-around is more like soft serve.
• This lends itself to being used as a sundae base, as a pie filling...the possibilities are endless.

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Christy's Hummus

Oh my stars!  Someone recently asked me what kind of hummus I liked & I said I usually bought Sabra, but I've been experimenting with making my own.  Whilst trolling a friend's blog I found the recipe to end the search.  I JUST made it & ran upstairs to post the recipe immediately so as not to eat the whole batch before Dave gets any for dinner tonight.

Here's What You Need:

• 2 cans chick peas, drained (reserve the liquid)
• 4 cloves garlic (I'm lazy & used 4 tsp jarred, minced garlic)
• 1/3 c roasted tahini
• 3 T olive oil
• juice from one lemon (once again, lazy...I used 3 T bottled)
• 1 t salt

Here's What You Do:

1. Pulse beans & garlic in food processor or blender to break them up a bit. 
2. Add all other ingredients & process until smooth, adding bean liquid to get to desired consistency (I probably used about 1/3 c).
3. Chill for 1 day (not strictly necessary, but I'm guessing it will be even BETTER tomorrow).
4. Sprinkle with paprika & serve with desired veggies, pitas or crackers.

Here's What I Have Learned that May or May Not be Useful:

• Makes about 4 c of hummus (or 16 1/4 c servings).
• Will reportedly last 2 weeks in the fridge.  It absolutely won't make it that long in my house.
• Nothing else to note because it is THAT easy.

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Butternut Squash Mac & Cheese

I stole this recipe out of a parenting magazine.  With a few tweaks it became one of my favs--but I'll eat anything with squash, & cheese is its own food group at our house, so I guess that's not too surprising.  Happy Meatless Monday!

Here's What You Need:

• 1 spray olive oil cooking spray
• 1/4 tsp salt
• 1/2 pound uncooked whole wheat pasta
• 2 Tbsp butter
• 1 1/2 c skim milk
• 1 3/4 c 2% milk reduced fat shredded cheddar or colby jack cheese
• 3 c butternut squash, diced
• 2 Tbsp whole wheat flour

Here's What You Do:

1. Preheat oven to 375.  Spray squash & toss w/salt.  Spread into even layer on cookie sheet & bake 20 minutes or until tender.
2. Cook pasta for 2 minutes less than package instructions & place in 2 qt baking dish with cooked squash.
3. Melt butter in a small saucepan over low heat.  Whisk in flour & cook 2 minutes.  Stir in milk & cook until thickened.  Stir in cheese until melted & salt & pepper to taste.
4. Pour cheese sauce over  pasta & squash, mixing well.
5. Bake in preheated oven for 15 minutes.

Here's What I Have Learned That May or May Not be Useful:

• Makes 6 servings.
• Works just as well to cook the squash ahead of time, which I sometimes do so that I won't forget that I need that extra prep time.
• If you've got a big squash, you can cut it all up & measure out 3 cup amounts & freeze them for later use.
• Don't skip the salt on this one.  I generally don't add any salt to my cooking & just let people salt their own on their plate as need be.  This is one recipe that needs it...I think it helps bring out the flavor of the squash when you roast it.