Artisan Bread in 5 Minutes a Day

I LOVE fresh bread!  It fills the house with a homey aroma and is delicious slathered in jam or butter or with a slice of cheese.  It makes great sandwiches, a quick toast breakfast, or a simple snack.  I especially love artisan bread: peasant loaves, french bread, olive bread, and cheese breads.

Artisan Bread in Five Minutes A Day is a great, easy method for baking as much fresh bread as I want.  The basic idea is that you make a large batch of dough, mix it without kneading, let it rise once, let is rest in the refrigerator, and then pull it out and bake it whenever you have a fresh bread craving.

In using this cookbook I have learned to bake on a pizza stone, including the difficult task of sliding a fully dressed pizza off of the peel onto the hot stone.  One piece of advice: coat the pizza peel liberally with corn meal or flour.  You will be glad you did!  You can also freeze partially baked loaves and finish baking them at a later date for the treat of fresh bread straight out of the oven.

Improvisational Basil Pizza

In the midst of making pizza, I discovered I didn't have any tomato sauce!  So I improvised and used olive oil and frozen basil leaves instead.  The result was a delicious white gourmet pizza and a good use of our frozen bumper crop of basil from last summer.  Definitely something we'll have again!

Raspberry Zinger & Lemonade

A refreshing summer beverage!

Raspberry Zinger & Lemonade

4 tea bags Celestial Seasoning's Raspberry Zinger tea
1/2 gallon lemonade

In a large glass pitcher, cover the tea bags with boiling water.  Let brew for 10-15 minutes.  Add lemonade and top off pitcher with cold water & ice.  Leave tea bags to continue brewing in the fridge.

Made From Scratch: Salad Dressing

Salad dressing is simple enough to make from scratch.  You can vary the seasonings and create many variations.


Salad Dressing
from my dad

Ingredients:
6 T olive oil
2 T lemon juice or vinegar
salt
pepper
garlic
herbs

1) In a small bowl, whisk together 1 T olive oil, 1 T lemon juice or vinegar, & seasoning.
2) Add 2 T olive oil and whisk.
3) Add 3 T olive oil and 1 T lemon juice or vinegar and whisk.
4) Adjust seasoning to taste.

Smoothies

A summer breakfast favorite.

Smoothies
Adapted from the UltraSimple Diet
Serves 2.

1 c yogurt
1/2 c milk
1 banana
1 c fruit (fresh or frozen)
1 T ground flax seed
1 T peanut butter
1 T honey
8 ice cubes

1) Mix ingredients in blender or with immersion blender.

Tortilla Pinwheel Wraps

Definitely a crowd pleaser at parties!

TORTILLA PINWHEEL WRAPS

from Cathy

Makes approx, 48 pieces

Directions:

1. Mix cream cheese, green onions, and Ranch salad dressing mix. 

2. Spread on a tortilla.  Be sure to get all the way to the edges.

3. Sprinkle with other toppings.

4. Roll the tortilla tightly and wrap in saran wrap.

5. Refrigerate over night (or put in freezer for several hours) & slice.

Spinach Wraps

16 oz cream cheese

4-6 chopped green onion

4-5 spinach tortillas 

4 oz chopped black olives

10 oz can chopped tomatoes (drained)

Vegetable Wraps

16 oz cream cheese

1 envelope Ranch salad dressing mix

2 green onions, finely chopped

4-5 flour tortillas 

1/2 c celery, chopped

1/2 c red bell peppers, chopped

1/4 c olives, diced

1/4 c carrots, shredded

Gingered Carrots and Red Onions with Broccoli

This is an easy stir-fry, packed full of flavor.

GINGERED CARROTS AND RED ONIONS WITH BROCCOLI
Adapted from the UltraSimple Diet
Serves 6.

Ingredients
1 T ginger, peeled & minced
1 clove garlic, minced
3 carrots, julienned
1 red onion, slice into strips
1 bunch broccoli, cut into bite-sized pieces
1 T olive oil
1/8 t red pepper flakes
1/2 t sea salt
brown rice

1. Heat the oil in a large pan.
2. Add the ginger, garlic, carrots, onions, and red pepper flakes.  Saute for 2-3 min.
3. Add the broccoli and saute for 2-3 more minutes.
4. Season with salt.
5. Serve over brown rice.

Orzo With Feta And Olives

This is a great summer dish and a popular addition to potlucks. Be careful not to add too many red pepper flakes or it will be spicy! You can also add halved cherry tomatoes for variety.

ORZO WITH FETA AND OLIVES

Serves 6.

Ingredients

1 ½ c orzo
1 head broccoli, cut into florets
¼ c olive oil
3 T pine nuts
½ t red pepper flakes
¾ c feta cheese, crumbled
¾ c black olives, sliced
1 c cherry tomatoes, halved
½ c parmesan cheese, shredded
¼ c fresh basil leaves, chopped

1) Cook orzo.
2) Steam broccoli.
3) Put orzo and broccoli in a large bowl.
4) Pour oil and nuts over orzo. Mix to coat.
5) Add feta, olives, tomatoes, parmesan, and basil. 

Pesto

Yum!  Make a bunch of pesto with the summer basil crop and freeze it in ice cube trays to enjoy all winter long.  To defrost, just thin with boiling water.

Pesto 

from my dad

Ingredients

½ c parmesan cheese
1 c fresh basil leaves (or arugula)
¼ c pine nuts
4 cloves garlic
¼ - ½ c olive oil
Salt

1) Blend cheese, basil, pine nuts, and garlic in food processor until smooth.
2) Gradually add olive oil.
3) Blend until smooth.
4) Before serving thin with boiling water.
5) Serve over warm pasta.

Linguini With Walnut Sauce

Fancy enough to serve when you have company for dinner!  Easy enough for a busy weeknight!  You can make it ahead of time and freeze it, too.

LINGUINI WITH WALNUT SAUCE

from my dad

Ingredients

½ c olive oil
2 cloves garlic, minced
¼ t pepper
2 t dried basil
2 c parmesan, grated
1 c warm water
1 c broken walnuts
6 c (3/4 lb) hot cooked linguini pasta

1) Place oil, garlic, pepper, and basil in an electric blender. Blend until smooth.
2) Add cheese and ½ c water. Blend until smooth.
3) Add nuts and remaining water. Blend until smooth and thick.
4) Heat sauce gently and serve over hot pasta.

Cheese Enchiladas

You can adjust the spiciness of this recipe by using mild or hot chiles and more/less chili powder. Dipping the tortillas in the sauce can be messy, but it keeps them from ripping. Be careful not to burn yourself!

CHEESE ENCHILADAS 

Serves 4.

Ingredients
2 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
¾ c sour cream
1 medium onion, finely chopped
¼ t pepper
1 can (15 oz) tomato sauce
1 can (4.5 oz) medium green chiles, drained
1 clove garlic, finely chopped
2/3 c water
1 T chili powder
½ t dried oregano
¼ t ground cumin
8 corn tortillas

1) Preheat oven to 350 degrees F.
2) In a medium bowl mix cheeses, sour cream, onion, and pepper. Set aside.
3) In a medium saucepan, heat tomato sauce, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally.
4) Reduce heat and simmer uncovered for 5 min.
5) Pour into a 9” cake pan. Let cool slightly.
6) Dip each tortilla into sauce to coat both sides. Spoon ¼ c cheese mixture onto each tortilla and roll. Place seam downward in 11 x 7 glass dish.
7) Pour remaining sauce over enchiladas.
8) Bake uncovered for 20 min or until bubbly.
9) Top with additional cheeses, salsa, and/or sour cream.

Basil Cream Sauce Over Pasta

A quick and easy pasta dish. You can mix and match the vegetables, depending on what's in season!

BASIL CREAM SAUCE OVER PASTA

from Zack & Liz
Serves 2.

Ingredients
Pasta
1 red pepper, chopped
1 handful green beans, chopped
1 handful frozen corn
¼ onion, chopped
1 T butter
1 ½ T flour
1 c milk
1/8 t salt
¼ c parmesan cheese, grated
1 T dried basil
pepper

1) Cook pasta.
2) Sauté red pepper, green beans, corn, and onion.
3) Melt butter in a separate pan.
4) Add flour and stir until absorbed.
5) Add milk and salt.
6) Over medium heat, stir until thickened.
7) Remove from heat and add parmesan cheese, basil, and pepper.
8) Pour over vegetables and warm pasta.

Kitchen Tools: Kitchenaid Mixer

Where would I be without my Kitchenaid mixer?

I love the handle on the bowl for easy release and the splash guard...and also the ice cream attachment.  More ice cream recipes coming this summer!

Chile Rellenos

The trick to getting the flour to stick to the chilies is to roast and skin them! If you have a gas stove, I recommend roasting the chiles over an open burner flame. If you have an electric stove, just throw them in the oven on a cookie sheet until they're blackened.  You can follow the recipe exactly, or for a simpler version don’t separate the eggs. Just scramble them, dip the floured chiles, and pour the rest of the egg into the pan as the chilies cook.

Chile Rellenos
from my mom
Serves 2.

Ingredients
3 anaheim green chile peppers
¼ lb Monterey jack cheese
3 eggs
vegetable oil
½ c flour

1) Roast peppers in oven on broil until skins blacken and blister.
2) Peel skins and make ½” slits at stem.
3) Remove the seeds.
4) Slice cheese ¾” wide as long as peppers and slide inside chili.
5) Preheat pan with 1 T oil.
6) Separate egg whites and beat until stiff.
7) Fold in egg yolks.
8) Dip chiles in flour.
9) Dip peppers in egg better.
10) Fry peppers.

Made From Scratch: Yogurt

Last year I discovered how easy it is to make homemade yogurt!  You don't have to have a yogurt maker, but it makes the process a lot easier and more reliable.

Equipment
Double boiler OR a large pot and smaller pot or metal bowl that fits inside
Spoon, metal
Thermometer
Tongs (for removing items after sterilizing)
Yogurt maker, heating pad, oven with pilot light, or slow cooker.

Ingredients
Milk, (I use 2% milk from our local dairy, but skim, 1%, or whole milk work, too.  The fattier the milk, the thicker the yogurt). You need an equal amount to the amount of yogurt you want--for example, 1/2 gallon milk = 1/2 gallon yogurt.
2-3 T plain yogurt (for starter)
Powdered milk (optional, to thicken yogurt, 1/4 c per 1/2 gallon of milk)
Fruit (optional, for flavor)
Sweeteners, like honey, maple syrup, agave (optional, to sweeten)

How to...
1. Boil a large pot of water.
2. While you wait for the water to boil, make an ice bath in your sink.
3. Sterilize your equipment by dunking it in the boiling water.
4. Put the milk in the top of the double boiler and heat to 180-degrees F, stirring frequently.
5. Place milk pot into ice bath to cool the milk to 110-degrees F, stirring occasionally.  (This is a good time to add the powdered milk, if you're going to use it.)
6. Add yogurt to milk once it's cooled and stir until dissolved.
7. Put yogurt into yogurt maker and follow manufacturers directions.  Or put it in a warm place (with a heating pad, in the oven with a pilot light, or in the slow cooker) and let it sit undisturbed for 7 hours. The longer it sits, the thicker and tangier it will become.
8. Chill the yogurt in the refrigerator.
9. Add sweetener or flavor. I like to sweeten my yogurt by the bowl with honey and fruit and eat it with granola.
10. Enjoy!  But don't forget to save a few tablespoons of yogurt as starter for the next batch!

New World Soup

This soup is made entirely from ingredients found in the "New World," when Europeans came to the Americas.  It's also a delicious (and deliciously easy!) soup.  Unfortunately the ingredients are mostly summer vegetables and summer is not a time when a bowl of hot soup is particularly attractive.  I wonder how well zucchini freezes.  We'll have to give it a try this summer!

NEW WORLD SOUP

From my mom

Ingredients

1 ½ c frozen corn or 1 can corn

3 potatoes, peeled and cut into cubes

1 ½ c canned kidney beans

1 medium zucchini, sliced

1 can cut-up tomatoes

½ c refried beans

Water, juice from canned vegetables

1)    Put all ingredients in a big pot and simmer for 1 hour.

Aunt Cathy's Amazing Granola

This is our standard summer breakfast fare, eaten with yogurt. It's a real mix-and-match recipe, so feel free to experiment!

AUNT CATHY'S AMAZING GRANOLA

from Aunt Cathy, modified from Cafe Beaujolais

Approximately 28 servings.

Ingredients:

6 c oatmeal

unsweetened big-flake coconut (We use ~5 oz.)

Nuts: (We use ~2 c sunflower seeds, 2 c roasted cashews, & 2 c almonds)

Sesame Seeds

Sunflower Seeds

Cashews

Almonds

Pumpkin Seeds

Macadamia Nuts, halved

1/2 c oil (We use safflower oil)

1/2 c honey

1 t vanilla

1/4 t salt

1 t cinnamon

Dried Fruit: (We add fruit by the bowl, as desired.)

raisins

dried cherries

dried cranberries

currants

Preheat the oven to 325-degrees F.

In a sauce pan, over low heat, warm the oil, honey, vanilla, and salt.

Mix together oats, nuts, and coconut in a large bowl.

Pour oil mixture over oats & nuts and mix well.

Spread granola on two baking sheets.

Bake for a total of 35-45 minutes, stirring every 5-10 minutes! Swap which pan is on top each time you stir.

Allow to cool, then add in dried fruit.

Store in airtight containers.

Serve with yogurt, milk, and/or fresh fruit.

Quick-Rise Pizza Dough

This recipe makes pizza an easy weeknight meal!  No more waiting for the dough to rise!

QUICK-RISE PIZZA DOUGH
from Liz

Serves 4.

Ingredients:
1 1/8 c warm water
1 package or 2 1/4 t yeast
1 t sugar
1 t salt
1 T olive oil
3 c flour (I use 1 c whole weat and 2 c white flour)
cornmeal
8 oz pizza sauce (tomato sauce with basil & oregano works great!)
mozzarella cheese
toppings

Preheat the oven to 425-degrees F.
Soften the yeast in water for 5 minutes.
Add sugar, salt, and olive oil.
Mix in flour gradually.
Knead the dough until smooth.

Sprinkle cornmeal on the baking sheet.

Roll out dough and lay it on the baking sheet.
Let the dough rise 15 minutes, while you prepare the toppings.
Brush with olive oil and pre-bake it for 10 minutes.
Add toppings. (We like to put the toppings under the cheese so they stick to the pizza better.)
Bake 10-15 minutes or until cheese is melted.
Let cool for a few minutes before cutting.

Our favorite toppings combinations:

• Olives & bell peppers
• Pesto, olives, pine nuts, sun-dried tomatoes, & feta (no tomato sauce)
• Pesto & pear (no tomato sauce)
• Olive oil, fresh basil leaves, mozzarella, & olives