Multigrain Bread

I love making my own bread and this one has been on my list to try for a long time now.  One of the main reasons that I love this recipe is that instead of buying a bunch of different flours of various grain types – you buy a hot cereal blend of several grains and incorporate it into the bread.  The mix that I used contained wheat, rye, triticale, oats, oat bran, barley, rice and flaxseed.   You can also add pumpkin or sunflower seeds to this mix – but I prefer my bread to not have seeds throughout – so I left them out.   This not only makes a great PB&J sandwich – you can pretty much use it for anything.  And you can feel better knowing that you are getting more grains and fiber in your diet – and you have complete control over all of the ingredients. 

This recipe makes 2 loaves – I sliced them both and froze them – they defrost super quick and taste great!  Enjoy!

Ingredients

• 6 1/4 (1 1/4 cups) ounces 7-grain hot cereal mix
• 2 1/2 cups boiling water
• 15 ounces (3 cups) unbleached all-purpose flour, plus extra for dusting work surface
• 7 1/2 ounces (1 1/2 cups) whole wheat flour
• 4 Tbsp. honey
• 4 Tbsp. unsalted butter, melted and cooled
• 2 1/2 tsp. instant yeast
• 1 Tbsp. table salt
• 3/4 cup pumpkin seeds or sunflower seeds (optional)
• 1/2 cup old-fashioned rolled oats

Directions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it, let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.

2. Whisk together all-purpose and wheat flours in medium bowl.

3. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.

4. Attach bowl to stand mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes. Cover bowl with plastic wrap and let dough rest 20 minutes.

5. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes, add more flour if needed, and continue to knead dough for 5 more minutes.

6. Add seeds (if using) and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball.

7. Place dough into large bowl sprayed with oil, cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

8. Adjust oven rack to middle position; heat oven to 375 degrees.  Spray two 9 by 5-inch loaf pans with nonstick cooking spray and set aside.

9. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with a bench scraper.  Shape into loaves and coat with oats. Cover with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes.

10. Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

Source: Cook’s Illustrated

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Daring Bakers: Apple Cider Doughnuts

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I decided to try my hand at a recipe I’ve been dying to make forever – apple cider doughnuts from Smitten Kitchen.  And this this is the perfect time of year to make these – so the choice was easy.  

I’m actually not a huge fan of doughnuts – although they are delicious – I really try to not eat them (mostly because they are so not good for you) – and if I do – there are really only two kinds that I like the chocolate glazed and the peanut.  And of course if I’m out somewhere in the fall and there are fresh apple cider doughnuts – I may be tempted to try one.

First - I cut out the dough using a 3 1/2 inch round circle cutter and a 1 inch round cutter for the holes.

The oil – I used a mix of canola oil and Crisco – must be 350 degrees F for this to work properly.

One minute on each side – and they are done!

Well, not done until coated win cinnamon sugar….

And the best part (for taste testing purposes) are the doughnut holes!

They were perfectly soft and crisp – with a faint hint of apple cider. 

They were the best when freshly made – perfectly cooked.

Ingredients

• 1/2 cup apple cider
• 1 3/4 cups flour, plus additional for the work surface
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• pinch ground nutmeg
• 2 Tbsp. unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large eggs
• 1/4 cup buttermilk
• Vegetable oil or shortening, for frying

Toppings (optional)

• Glaze (1/2 cup confectioners’ sugar + 1 tablespoons apple cider)
• Cinnamon sugar (1/2 cup granulated sugar + 2 tsp. cinnamon)

Directions

1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 2 tablespoons, about 15 minutes. Set aside to cool.

2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

3. Using an electric mixer on medium speed  with the paddle attachment beat the butter and granulated sugar until the mixture is smooth.

4. Add the egg and continue to beat until completely incorporated.

5. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.

6. Add the flour mixture and continue to mix just until the dough comes together.

7. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.

8. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole — cut out doughnut shapes.

9. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.

10. Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350° F. Have ready a plate lined with several thicknesses of paper towels.

11. Make your toppings (if using): Make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

12. To fry and top the doughnuts: Carefully add a few doughnuts to the oil and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds.

13. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Source: Smitten Kitchen

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Roasted Vegetable Minestrone

Since the colder weather is here to stay – it is time for me to make soup!  This is a great end of summer/beginning of fall recipe since it uses some produce you can still find at the farmers market.  I love the addition of roasted squash – it really brings another dimension of flavor to the soup.  This soup was healthy, fulfilling and delicious – and you really can’t ask for anything better than that!

Whenever I make soup with pasta – I always cook the pasta separate and add it to each bowl – that way it doesn’t absorb too much liquid and get soggy.   It also helps with the leftovers too.  Enjoy!

Ingredients

• 1 whole Zucchini, Halved, Cut Into Strips, Then Cubed
• 1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
• 2 Tbsp. Olive Oil, divided
• Kosher Salt, to taste
• 1 whole Carrot, Washed, peeled and Sliced 
• 1/2 medium Onion, Diced
• 2 stalks Celery, Sliced
• 4 cups low Sodium Chicken Broth
• 1 can (15 oz.) Cannelini Beans, Rinsed
• 1/2 cup cut Green Beans, Fresh Or Frozen
• 1 cup Medium Or Small Pasta Shells, cooked al dente according to package directions
• 1 can (14.5) diced tomatoes with juice
• Salt and Pepper, to taste
• 1/8 tsp. turmeric
• Parmesan Cheese, shaved

Directions

1. Preheat oven to 500 degrees.

2. Toss cubed zucchini and squash in a bowl with 1 Tbsp. olive oil and a sprinkling of kosher salt. Arrange onto a sheet pan and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

3. In a heavy pot, heat additional tablespoon olive oil over medium heat.

4. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

5. Add cannelini beans and green beans. Cook on low for five minutes.

6. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

7. Add roasted vegetables and stir.  Simmer for a few minutes before serving.

8. Portion noodles into bowls and ladle soup on top. Serve with parmesan shavings on top.

Source: adapted from the Pioneer Woman

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Chicken Chimichangas

Growing up we used to always go to Chi Chi’s Mexican restaurant – my favorite item was always the fried ice cream – but I also remembering ordering the chimichangas.  They were essentially a fried burrito – served with refried beans and rice.  Well, this recipe is a knock-off – and even better they are baked an not fried.   Thank goodness, because this recipe had a lot of components and dirtied a lot of dishes – the last thing I needed was frying something too!   I don’t know if it was because I also made some mexican rice – but there was a point when making this recipe that I almost didn’t make the green chile sauce – since I was just wanting to eat the dinner and not make something else.  But I am so glad that I did – since it turned out to be my favorite part of the meal.  I’ll definitely be making these again – and next time I want to make the fried ice cream for dessert.   

p.s. If you are looking a my page through a reader or email – click over and check out my new site design!  I simplified the layout and added a new header that I made with some of my favorite food photos.  I feel like it represents ‘me’ more than the old template.

Ingredients

• 2 Tbsp. unsalted butter
• 4 Tbsp. vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, seeded and diced 
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 small tomato, chopped, plus more for topping
• 2 Tbsp. chopped fresh cilantro
• 2 cooked boneless, skinless chicken breasts or 2 cups cooked rotisserie chicken 
• 1 15-ounce can refried beans
• 4-6 10-inch flour tortillas
• 1 cup shredded Monterey jack cheese, plus more for topping

Green chile sauce, for topping

• 1/2 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 Tbsp. canola oil
• pinch each of chili powder, cumin, sugar and salt
• 2 – 4 oz. cans diced green chiles
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro

for serving

• Shredded lettuce
• salsa
• Mexican rice
• sour cream
• refried beans

Directions

1. Preheat the oven to 450 degrees F.

2. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a small bowl and set aside.

3. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.

4. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.

5.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.

6. Stir in the chicken and warm through. Remove from the heat.

7. Brush a rimmed baking sheet with some of the butter-oil mixture.

8. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

9. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.

10. Make the green chile sauce:  Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil.  Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a food processor or blender. Stir in 1/4 cup chopped cilantro.

11. When chimichangas are done baking - top with the sauce, more cheese, lettuce and salsa. Serve with rice and the remaining beans.

Source: The Food Network Magazine

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Pumpkin Spice Latte

I’m actually not much of a coffee drinker – but sometimes I just really desperately need it to continue to function normally (I’m sure others out there know what I mean) – and when I do, it has to have flavoring, cream and sugar for me to drink it.  And whipped cream on top helps too!  :)

I know what you’re thinking – why should I make my own pumpkin spice latte when I can just go to Starbucks and buy it.  Well, not only will you save yourself over $4 for the drink – it is really easy to whip up and a very close replica of it and drink this all year ‘round if you want. 

So if you have some pumpkin puree leftover from other baking endeavors – whip one of these up for yourself – you will not be disappointed.  Enjoy! 

Ingredients

• 2 cups milk (I used soymilk)
• 2 Tbsp. canned pumpkin
• 2 Tbsp. sugar
• 2 Tbsp. vanilla extract
• 1/2 tsp. pumpkin pie spice, plus additional for sprinkling
• 1/4 cup of espresso or 1/2 cup of strong brewed coffee
• whipped cream (optional)

Directions

1. In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.

2. Remove from heat, stir in vanilla and spice and whisk the mixture really well with a wire whisk.

3. Pour into two large mugs. And add the espresso or coffee on top.

4. Top with whipped cream and sprinkle additional pumpkin pie spice on top.

Source: The Kitchn

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