Saturday, April 27, 2013

Honey Whole Wheat Bread (tastes like Great Harvest)

1 large loaf
1 1/2 TBSP instant yeast
2 cups very warm water
1/3 cup honey
3-4 cups whole wheat flour (or 5-5 1/2 cups freshly ground flour)
1 1/2 tsp salt
1/8-1/2 cup add-ins (oats, ground flax, sunflower seeds etc)

2 large loafs + 1 medium loaf
3 tablespoons yeast
4 cups very warm water
1/2-3/4 cup honey
7-8  cups whole wheat flour (or 10-11 cups freshly ground flour)
3 teaspoons sea salt
1/4-1 cups add-ins

Combine yeast, water and honey; let sit for 5 minutes or until frothy and bubbly.  Add salt, add-ins and  1 1/2 cups of flour. Mix. Continue mixing while adding remaining flour, 1/2 cup at a time, until you get a soft dough.  The dough should barely pull away from the sides of the bowl and it will still be a little sticky.  Knead for 4 minutes on low, cover and let rise until doubled (15-25 minutes) .  Punch down (punch for about 20-30 seconds) and shape into a large loaf (spray hands with cooking spray).  Put in a greased loaf pan and let rise again until doubled (30-45 minutes).  Bake at 350 degrees for 30 minutes.

Recipe from here and here

Friday, April 26, 2013

Pork Schnitzel

  • 4 boneless pork chops (1 pound total), 1/2 inch thick
  • 1/4 cup flour
  • 1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 Tbsp milk
  • 3/4 cup fine dry bread crumbs or panko
  • 1 teaspoon paprika
  • 3 Tbsp canola oil, grapeseed oil, or olive oil
  • 3/4 cup chicken stock
  • 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (full fat)

1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika. 
3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika. Put in the fridge for about 10 minutes if you have time.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil). Add one Tbsp flour to mixture to slightly thicken. 
Serve the cutlets with the sauce, and lemon slices if you like.


Tuesday, April 23, 2013

Roasted Brussels sprouts

I guesstimate all measurements on this recipe. Who knew Brussels sprouts could be so delicious!

1 1/2 lbs Brussels sprouts
3 TBS olive oil
3/4 tsp salt
1/2 tsp black pepper

Cut off brown ends of Brussels sprouts and pull off any yellow outer leaves. Mix in bowl with olive oil, salt and pepper. Pour on a baking sheet and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside. Shake pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.

By Ina Garten

Wheat Bread

I usually half this recipe so it only makes 2 loaves at a time.

4 cups water (110 degrees)
2 TBS yeast
1 TBS salt
1/3 cup oil or butter
1 cup honey or sugar
1 1/2 tsp dough enhancer (opt)
3/4 cup flour gluten
9-10 cups flour (about 3 white and 7 wheat)

Add yeast to warm water and mix. Let stand for 5-10 minutes. Add salt, oil or butter, sugar or honey, dough enhancer, and flour gluten and start mixing at low speed. Add flour one cup at a time until dough pulls away from sides of bowl. Change to kneading hook if using a mixer. Knead until dough is soft and pliable, about 7 minutes. Let rise until doubled in mixer or clean, oiled bowl, covered with damp cloth. Divide into 4 sections and let rest for 5 minutes. Shape each into a loaf and place in greased loaf pan. Cover and let rise 30-60 minutes more, until almost double in size. Bake 350 for 30-35 minutes.

Dough has fully risen and is ready to be placed in oven when you press it lightly with your finger and the dough does not spring back.
Press dough into greased pan, take it out again, turn it over and put it back in. This will place a fine layer of oil on bread as it rises.
Basting bread with butter after removing from oven softens the crust.
If in a hurry, raise bread for half the time in a 170 degree oven.

Roll dough

Great for regular rolls and cinnamon rolls.

1 1/2 TBS yeast dissolved in 1/2 cup warm water
2 eggs
1/2 cup sugar
1/6 cup dry milk powder
1 TBS salt
1/4 cup butter
2 cups warm water
5-8 cups flour

In mixer with whisk attachment, cream together eggs, sugar, dry milk powder, salt and butter. Slowly add yeast, and rinse container with remaining 2 cups warm water. Change to bread hook attachment and add flour until dough no longer sticks to sides of bowl (only at the very bottom of bowl). Knead for 7 minutes in mixer. Place clean towel over bowl and allow to rise till doubled (about 1 hour). Make into rolls. (Grab small amount of dough, make into ball by pulling down sides into center of bottom, dip top into melted butter, flatten butter side down on tray, turn around and rise/cook butter side up.) Let rise till doubled. Bake 21 minutes at 375, or until golden brown. Baste tops with butter and serve hot.

For cinnamon rolls: Roll out into rectangle. Brush on butter, sprinkle on cinnamon, a little bit of nutmeg, equal parts white and brown sugar. Cook 375 for 20 minutes.
Frosting: cream cheese, powdered sugar and milk

Baked Broccoli

Both these recipes are a great way to change up Broccoli a bit. I estimated the amount of olive oil and spices in each recipe and they turned out delicious.

1 lb broccoli florets
1/4 cup olive oil
2 TBS brown sugar
1 1/2 TBS lemon juice
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried oregano (opt)
1/2 tsp dried thyme (opt)
1 pinch salt
1 pinch black pepper

Toss broccoli in bowl with oil and desired seasonings. Arrange in a single layer on a baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned.

1 lb broccoli florets
3 TBS olive oil
1 TBS lemon juice
2 garlic cloves, minced
black pepper
Parmesan cheese

Toss broccoli in bowl with olive oil, garlic, and lemon juice. Sprinkle salt over top and toss to coat. Arrange in single layer on greased baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned. Put back into bowl and toss with pepper and Parmesan cheese.

Thursday, April 11, 2013

Broccoli Casserole

3 tablespoons butter