Savory Seeded Whole Wheat Quick Bread

Ingredients

Vegetable-oil cooking spray

2 cups whole-wheat pastry flour

2 cups spelt flour

1/2 cup plus 2 teaspoons sunflower seeds, toasted

1/2 cup plus 1 teaspoon black sesame seeds

2 tablespoons plus 1 teaspoon caraway seeds

2 tablespoons plus 1 teaspoon flaxseeds

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons coarse salt

1 1/2 cups whole milk, room temperature

3/4 cup buttermilk, room temperature

2 tablespoons honey

2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray. Line with parchment, leaving a 1-inch overhang on long sides. Spray parchment.

Whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt in a large bowl.

Stir together milk, buttermilk, honey, and oil in a large bowl until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.

Bake until a tester inserted in middle comes out clean, about 1 hour, 5 minutes. Let cool 20 minutes in pan on a wire rack, then turn out onto rack and let cool completely. Bread can be stored at room temperature up to 1 week, or frozen up to 1 month.

Recipe found in Martha Stewart magazine.

Tomato and Tomatillo Salsa

Ingredients

5 firm plum tomatoes, chopped
1/4 c chopped tomatillos (you can substitute green tomatoes)
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2-3 T jalapeno pepper, chopped
2 T fresh lime juice
1 garlic clove, chopped
1 T olive oil

Stir together and season with kosher salt and freshly ground black pepper.

Spicy Black Bean Soup

Ingredients

1 pound dried black beans, soaked overnight
2 smoked ham hocks
1 red onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 Cubanelle chiles, chopped
1 red Fresno chile, chopped
1 T chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 T apple cider vinegar
Kosher salt & freshly ground black pepper
Mexican crema or sour cream
Fresh Tomato and Tomatillo Salsa

Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker.
Cover and cook until beans are tender on low for 7-8 hours or on high for 4-5 hours.  Remove the ham hocks. If you prefer a thicker soup you can blend part with an immersion blender.  Stir in vinegar and season with salt and pepper.

Serve topped with crema and salsa.

Wonderful served with a slice of Savory Seeded Whole Wheat Quick Bread.

Recipe adapted from Country Living magazine.

Ole!

Simple Bread Pudding w Butter Rum Sauce

This recipe incorporates all the main components of french toast, so feel free to serve it for breakfast with some maple syrup instead of butter rum sauce if you prefer.

Ingredients
1 c dark and/or golden raisins
1/4 c dark or spiced rum
1 loaf of French bread, 1 day old and cubed
1 qt. whole milk, or coconut milk (can also use half and half)
3 T butter, melted
3 eggs
2 c granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp Kosher salt
1 tsp. vanilla extract

Butter Rum Sauce
1 stick of butter
1 c sugar
1 egg
2/3 c dark or spiced Rum

Soak the raisins in the rum for 1-2 hours.

In a large bowl, add the bread. Pour all the milk over top and let soak. Set aside.
In a medium bowl add eggs, sugar, vanilla, spices & salt. Set aside.

After the raisins are done soaking, pour the melted butter into a 13x9 pan and using a pastry brush, spread across bottom and up sides.  Next, pour the egg mixture into the bread mixture. Drain the raisins and stir into mixture. Dump entire mixture into the prepare pan, and bake for 35-40 minutes or until the top is lightly browned and the bread starts to pull away from the sides. Make sauce.

Add all sauce ingredients to a sauce pan and cook over medium heat, whisking continuously until it thickens slightly more. Do not allow to simmer or boil as that could curdle your sauce.  Pour a little of the sauce over individual servings of bread pudding on the plate.

Remember: This also makes an excellent French Toast Casserole served with maple syrup. Another variation would be to serve as a sweet treat topped with store bought caramel sauce.

Enjoy!

Kolby's Kookies (Dog Treats)

My doggie Kolby loves these.  Feel free to substitute any dog-friendly ingredients for the carrot, banana & apple.  I used what I had on hand. You can also substitute a GF flour if your pet is allergic to wheat.

Ingredients
1 c whole wheat flour
1/3 c peanut butter, creamy or chunky
2 T coconut oil
1/2 c rolled oats
1 egg
2 T finely chopped carrot
2 T chopped banana chips
2 T chopped apple chips

Preheat oven to 350*. Line baking sheet w/parchment paper.

Mix all ingredients together until all is incorporated.  Flatten to 1/4" thick on cutting board or counter. Using a bone shaped cookie cutter and/or other shapes, cut out the cookies and place on prepared baking sheet.  Not necessary to leave more than 1/2" between as they will not rise or spread.

Bake for 15-20 minutes or until bottoms are nicely browned.  Cool and store in the refrigerator.   These cookies can be a bit chewy.  If you prefer a harder cookie, increase the baking time by 2-3 minute intervals, making sure they don't burn (although I'm sure your doggie won't mind). Makes approximately 30-40 treats depending on the size of your cutter.

Your doggie will love you even more!

Apple Crumble Slab Pie

This makes enough for a large crowd.  You can serve warm with ice cream, drizzle with your favorite caramel sauce, or both!

Ingredients

Crust

3 cups Unbleached All-Purpose Flour

1 teaspoon salt

2 tablespoons buttermilk powder or cornstarch, optional; for a golden crust with added tenderness

1/2 cup vegetable shortening

12 tablespoons cold unsalted butter, diced into 1/2" pieces

6 to 10 tablespoons ice water

Filling

8 cups peeled, cored, and sliced apples; from about 3 1/4 pounds whole apples

2 tablespoons lemon juice

2 tablespoons Unbleached all-purpose flour

3/4 cup sugar

2 teaspoons Apple Pie Space

 1/4 teaspoon salt

1/4 cup boiled cider (KAF)*; or frozen apple juice concentrate, thawed*

2 tablespoons melted butter

*Boiled cider will yield much better flavor; but if you don't have it, use the concentrate.

Crumble

1 1/2 cups old-fashioned oats

1 cup light brown sugar

1 3/4 cups all-purpose flour

1/2 teaspoon salt

14 tablespoons cold unsalted butter, diced into 1/2" pieces

1) To make the crust: Whisk together the flour, salt, and buttermilk powder.

2) Add the shortening, working it in until evenly incorporated.

3) Work in the butter until the mixture is unevenly crumbly; you want big chunks of butter in among the smaller ones.

4) Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

5) Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.

6) Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle.

7) Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.

8) Refrigerate the crust while you prepare the filling and crumble.

9) Preheat the oven to 375°F.

10) To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

11) In a small bowl, whisk together the flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.

12) To make the crumble: Stir together the oats, sugar, flour, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.

13) Spoon the filling into the chilled crust, then top with the crumble.

14) Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.

15) Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving.

Recipe adapted from King Arthur Flour (KAF)

Beet Gazpacho with Shrimp and Cheddar Bay Biscuits

I am not exaggerating when I tell you how simple and delicious this is! This is so tasty, you will want to make it again and again and share it with friends and family.  AND .... you can even buy a box of Red Lobster Cheddar Bay biscuit mix rather than make them yourself!


Ingredients
2 15 oz. can sliced cooked beets, roughly chopped, juices reserved
1 large English cucumber, roughly chopped
2 large fleshy tomatoes, roughly chopped
2 cloves of garlic, chopped
2 T red wine vinegar
1/4 c olive oil, plus more for drizzling
1 T Kosher salt
1/2 c fresh basil leaves, plus more for serving
1 lb. cooked shrimp
    Cheddar Bay Biscuits

Puree' beets with the reserved juice, cucumber, tomatoes, garlic, vinegar, oil, salt, and basil in a blender or food processor until almost smooth.  Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.

Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Service with biscuits.

Recipe for biscuits; click here.

Recipe adapted from MarthaStewart.com

And the beet goes on!