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!

Macaroni & Cheese

So much better than Mac & Cheese from a box...and not that much more work! Definitely one of our favorites! We've been experimenting with different spice combinations for a less traditional macaroni and cheese.

MACARONI & CHEESE
From Liz
Serves 4.

Ingredients:
16 oz macaroni
2 T butter
2 cloves garlic, minced
2 T flour
1/4 t cayenne pepper
2 c milk
1/2 t salt
2 1/2 c cheddar cheese, grated
*Optional seasoning:
          1/2 t ground mustard + 1 t dried thyme

Cook the pasta.
Meanwhile, melt the butter in a large sauce pan.
Add the garlic and pepper and optional spices. Cook for 1 min.
Add flour. Cook 1 min, stirring constantly.
Gradually add the milk, stirring constantly.
Add the salt and simmer 2 min.
Stir in the cheese and melt completely.
Drain the pasta and add to the sauce.

Optional: Cover with breadcrumbs and bake at 350-degrees F for 30 minutes.

Wild Rice Soup

This soup can be made with half and half for a creamier, richer meal, or without for a hearty warm winter meal.

Wild Rice Soup 

From Zack & Liz

Serves 2.

Ingredients

½ package Uncle Ben’s Wild Rice
2 celery stalks, chopped
1 carrot, chopped
1 medium onion, chopped
2 T butter
3 T flour
1 t salt
pepper
1 c water
1 can broth
1 c half and half (optional)
parsley

1) Cook rice according to Uncle Ben’s directions.
2) Sauté celery, carrot, and onion in butter.
3) When tender stir in flour, salt, and pepper.
4) Stir in water, broth, and rice.
5) Bring to a boil and simmer for 15 minutes.
6) Stir in half and half and parsley. Do NOT boil. 

Focaccia

Delicious served with soup in winter!

FOCACCIA 

From my mom

Ingredients
1 c warm water
2 t yeast
2 t sugar
¼ c olive oil
1 1/2 c white flour
1 ½ c whole-wheat flour
Coarse sea salt

1) In a large bowl soften the yeast with water and sugar.
2) Add olive oil and flour.
3) Knead.
4) Let rise in greased bowl for 1 hour.
5) Punch down.
6) Roll out to fit in a 9x13 pan.
7) Use a chopstick to make holes in the top.
8) Sprinkle with sea salt.
9) Let rise for 15-20 min.
10) Bake at 450 for 12-15 minutes.

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.

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!

Dal Makhani

We are still talking about the amazing meal we had at Athidi Fine Indian Cuisine in Auckland! So, we decided to attempt making Dal Makhani, one of the dishes we had there. It was our first attempt at Indian food, ever...and it was delicious!

DAL MAKHANI
Adapted from Veggie Cookboook
Serves 4
Ingredients:
1 c black lentils
1/3 c kidney beans
1 T chopped ginger
1 t turmeric powder
1 T red chili powder
1 t salt
3 T butter
1 T oil
1 t cumin seeds
1 T chopped ginger
1 T chopped garlic
1 chopped onion
1 t garam masala
1 can diced tomatoes or 2-3 diced tomatoes
½ c cream (or yogurt?)
Oil 1 tbsp.
Naan, rice, or roti

1. Wash and soak beans in 5-6 c water overnight.

2. Cook the soaked lentils and kidney beans in 5-6 cups of water with salt, red chili powder, turmeric, and grated 1 T ginger until beans are done/soft.  (This takes longer than you think!) Drain off some of the water and lightly mash bean mixture. Set aside.

3. Heat oil and butter in a thick bottomed pan. Add cumin seed and let it crackle. Add 1 T ginger, garlic, chopped onions, and cook till light golden brown in color.

4. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed beans to this mixture and little water (to desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.

5. Add fresh cream and let it simmer for 5 minutes and turn off the heat.

6. Serve hot with naan, rice, or roti.

Aloo Matar

We tried a new recipe from our friend Angela and were simply delighted with the results! Who knew cooking Indian food could be so easy? Thanks, Angela!

ALOO MATAR

Adapted from allrecipes.com

Serves 4.

Ingredients:

1/4 cup vegetable oil

2 medium onions, finely chopped

1 tablespoon ginger garlic paste

1 bay leaf

4 large potatoes, peeled and chopped

1 cup frozen peas

1/2 cup tomato puree

1 1/2 teaspoons garam masala

1 1/2 teaspoons paprika

1 teaspoon white sugar

1 teaspoon salt

naan or basmati rice

1. Heat the oil in a large pot over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender.

2. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.

3. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10-12 minutes.

4. Serve with naan or basmati rice.

Low Maintenance Risotto

Mmm! Risotto is such a great comfort food.  Best of all, this recipe doesn't require the constant stirring that most risotto recipes do. Although, I do find that it takes longer than 8-10 minutes for the water to absorb. Enjoy!

LOW MAINTENANCE RISOTTO

from Real Simple Magazine

Ingredients
3 T butter
1 medium onion, finely chopped
salt (optional) & pepper
1 c Arborio rice

1/2 c dry white wine
3 1/2 c chicken or vegetable broth
1/2 c grated parmesan cheese
2 T chopped fresh parsley

1. Melt the butter in a large skillet over medium heat.
2. Add the onion, 1/2 t salt and 1/4 t pepper. Cook until softened, 6-8 minutes.
3. Add the rice and cook, stirring for 2 minutes.
4. Add the wine and simmer until absorbed.
5. Add half the broth and simmer, stirring once until absorbed 8-10 minutes.
6. Add the remaining broth and simmer, stirring once until the rice is tender and creamy, 8-10 minutes.
7. Stir in the parmesan cheese and sprinkle with parsley.

We plan to branch out and try variations on risotto very soon. Do you have any favorite recipes?

Sri Lankan Sweet Potatoes with Cardamom and Chiles

Don't be scared by the spices in this recipe! It's really quite easy and all the ingredients were found in our local grocery store.

SRI LANKAN SWEET POTATOES WITH CARDAMOM AND CHILES

adapted from Madhur Jaffrey's World Vegetarian

serves 6

Ingredients:

2 very large sweet potatoes (2 1/2 lbs)

1/4 t ground turmeric

5 T peanut oil or olive oil

3 whole dried hot (or mild) red chiles, broken into halves

2 whole cardamom pods

1 (3-inch) cinnamon stick

20 fresh curry or basil leaves

3 onions, cut into fine half rings

2 t crushed dried hot red chiles or chili flakes

1 1/2 t salt

1 1/2 T lime juice

rice

Directions:

1. Peel the sweet potatoes and cut into 3/4" chunks. Boil potatoes with the turmeric for 5 - 6 min, until sweet potatoes are tender, but still firm. Drain.

2. Heat the oil in a large skillet over medium-high heat. Add red chiles and stir until chiles darken (a matter of seconds). Add the cardamum and cinnamon. Stir once or twice and then put in curry leaves. Stir once and add onions.

3. Cook onions for 5-6 min or until they are lightly browned.

4. Add sweet potatoes and cook for 5 min.

5. Add crushed red chiles, salt, and lime juice. Stir and cook until sweet potatoes are tender to taste.

6. Remove half chiles, cinnamon, and cardamom before serving.

7. Serve with rice.

Curried Great Northern Bean and Carrot Soup

A great weeknight meal!

Curried Great Northern Bean and Carrot Soup

Adapted from the UltraSimple Diet.

Serves 4.

Ingredients:

3 carrots, chopped

1/4 c chopped yellow onion

1 clove garlic, minced

1 shallot, minced

1 can (16 oz) Great Northern beans, drained and rinsed

1 T olive oil

2 c vegetable broth

1/8 t curry powder

2 t fresh ginger, peeled and diced

1/8 t cayenne pepper

1 T lemon juice

In a medium stock pot heat oil over medium heat. Saute carrots, shallots, onion, garlic, and ginger. Cook for 4-6 minutes or until vegetables start to soften. Add broth, beans, and all herbs and spices. reduce heat to low and simmer covered for 15-20 minutes or until beans are soft. Remove pot from heat. Add lemon juice. In the blender (or using an immersion blender) puree the soup until smooth.

Great served warm or chilled.

Oatmeal

I eat the same breakfast almost every day. Good old oatmeal! Having a stand-by means I don't have to give my food choice in the morning much thought.

OATMEAL

From the back of a Quaker Oats box.
Serves 1.

Ingredients

1/2 c oats

1 c milk (Milk from a local dairy is dramatically more creamy and delicious than grocery store milk for this recipe!)

toppings*

Put oats and milk in a frying pan and cook on medium heat, stirring frequently, until it begins to thicken. You can also cook it in the microwave, but the frying pan method is much tastier!

Of course, you can double, triple, or quadruple this recipe, too!

*Topping ideas:

chocolate chips, craisins, & almonds

maple syrup, raisins, & walnuts

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