Whole Wheat Flax Bread

This recipe is very similar to Mom's & Katie's white artesian bread that they do in the pot, but I have altered it.

6 C Whole Wheat Flour
3 C Water
2 T Flax Seeds
1 1/2 T Salt
1 1/2 T Yeast

You may be able to do this one in your food processors, but I just do it in the kitchen aid. Put all of the ingredients listed above in bowl (in the order listed). Use dough hook attachment on a lower setting, and mix until all of the ingredients are barely incorporated with. (You may need to add a little flower, but the goal is minimal mixing).

Allow dough to raise till doubled in size. Flour hands and shape into a ball for the size of the loaf you want. (This easily will make about 2-3 loaves) Then slice the top of it with an x (other desired shape) about 1/2 inch deep.

Allow it to sit and rise for 40 minutes total, some prefer to do it on a floured pizza peal. After 20 minutes of raising, turn on oven to 450 with baking stone in oven. Below the baking stone, place a metal pan with 1 cup of water  in it. At this point sprinkle cornmeal on your baking stone (do not worry, it will not burn).

When loaf (s) has (have) risen for 40 minutes, place on cornmealed stone and allow to cook for 30-40 minutes. Allow to cool on rack, and serve once cooled.

*My new stone is a lighter color and requires a little more time then the darker old one I had*
* Typically the white dough can be stored for up to 14 days in the fridge in a non sealed plastic container, but I do not like to store this dough because it dries out*
*Many people have like this recipe because there is sugar or fats in it.*

Asian Quinoa Salad

Ok, so I know it looks like all I do is make desserts based on my recent track record of posts, but in reality, I generally am a pretty healthy eater. My roommate and I sign up for Bountiful Baskets each week, and by the end of the week, we are somehow out of all the fruits and vegetables we got at the beginning of the week. Anyway, a few weeks ago, someone gave us 4 cucumbers. Add that to the 3 we already had, and that felt like a lot of cucumbers. I don't really like cucumbers, so I was trying to find a recipe to use them, without making them the feature flavor. I ran across this recipe and decided to try it. It was perfect. The dressing hid the cucumbers well, and there were so many good vegetables in it. The flavors came together just right. This is definitely a keeper. Slightly adapted from twopeasandtheirpod.com.

1 1/2 cup quinoa
3 cups water
2 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
3/4 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Combine water and quinoa  in a saucepan and bring to a boil. Reduce to a simmer and place a lid on pan. Let cook for about 15-20 minutes, or until water has been absorbed. Turn off heat, remove lid, and fluff up quinoa with a fork.
Add quinoa to the remainder of the salad ingredients. Combine dressing ingredients in a small bowl and whisk to combine. Pour over salad. May serve immediately or refrigerate. 

Lemon Herb Quinoa with Green Peas and Basil

Emily and I made this for the first time last August. We took it with us when we went up to the raspberry festival at Bear Lake. It was so good! We had been walking around all day, we were hot, tired and hungry. This filled us up quick, was so refreshing, and easy to eat. The original recipe comes from the Food 52 website.

1 c quinoa
2 c water
1 c green peas
1/4 basil, finely chopped
1/4 c hemp seeds
2 TBS olive oil
2 TBS lemon juice
2 teas lemon juice
1 teas maple syrup
1/4 salt
Pepper to taste

Bring quinoa and water to a boil. Reduce and simmer for about 15 minutes, or until water is absorbed and quinoa is done. Let sit for about 5 minutes.
Combine quinoa, peas, basil and hemp seeds. In another bowl, whisk together remaining ingredients. Pour over quinoa mixture, and stir to combine. Eat!

Autumn Millet Bake

The original recipe for this came from Mark Bittman. I changed it up a bit because I didn't have some of the ingredients on hand. This has made a perfect breakfast the past few days. If you are looking for a delicious change of pace for breakfast, I'd recommend this. 

2 Tbs extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 Tbs cinnamon (the original recipe calls for 1 teaspoon dried sage)
2 Tbs maple syrup or honey
1-2 cup vegetable stock or water, warmed (could use milk or cream here)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

Tropical Quinoa and Black Beans

The original recipe for this comes from Robin Robertson's "Quick-Fix Vegan" cookbook, but I addapted it to make it stretch a little farther. Over all, it was really quite good, though I would consider adding a little more of each of the spice than is listed. Still, it is a really good go-to salad, and I am sure it would be great for potlucks.
1 cup quinoa
1 tablespoon vegetable oil
1/2 cup minced red onion
1/2 red bell pepper, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander1/8 teaspoon cayenne2 can sblack beans, rinsed and drained
1 1/2 cups corn
Salt and black pepper
2 mangos, peeled, pitted and chopped 
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro
Lime wedges, for serving (optional)

Cook the quinoa in a saucepan of boiling salted water until tender, 20 to 30 minutes.  Drain and set aside.

While the quinoa is cooking, heat the oil or water in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.  Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring for 1 minute.

Add the beans and reserved quinoa and season to taste with salt and pepper.  Stir in the mango, lime juice, and cilantro and cook for a few minutes to heat through. Serve hot (or just warm) with lime wedges, if using.

Curried Rice and Chickpea Salad

This has become a staple in my recipe library over the past year. It doesn't take a whole lot of effort to throw together and the flavor is great. I've taken it to a few potlucks and it always disappears pretty quickly. I got the recipe out of Robin Robertson's "Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less" Cookbook.

1 ripe mango, cut into bit sized chunks
3 cups cooked rice (I used a wild rice blend here, but I like brown basmati too)
1½ cups home-cooked chickpeas or 1 can, rinsed
1 red bell pepper, cut into ¼-inch dice
¼ cup minced scallions
⅓ cup golden raisins (I used dried currents)
⅓ cup toasted peanuts (I used almonds)
2 Tbsp chopped fresh parsley or cilantro
2 Tbsp vegetable oil
2 Tbsp mango juice
1 Tbsp rice vinegar
1 Tbsp curry powder
1 tsp sugar
1 tsp salt
freshly ground black pepper to taste

Combine mango, rice, chickpeas, bell pepper, scallions, raisins, peanuts and parsley or cilantro in large bowl.   Mix remaining ingredients in a small bowl. Pour dressing over salad and stir to combine.

Millet with Asparagus and Oranges

1 c millet
4 tbs olive oil
1 clove garlic, minced
2 oranges, cut in supremes
5 tbs orange juice
2 c boiling water
3-4 tbs toaste walnuts, hazelnuts or pinenuts
1 c asparagus cut into 1 in pieces, steamed
2 tbs fresh basil, minced
2 tbs balsamic vinegar
salt to taste
2-3 tbs hemp seeds (optional)

   Place 1 tbs of oil in 2 qt sauce pan over medium high heat. Add millet and cook, stirring often for 3-5 minutes until seeds turn slightly darker and produce fragrant aroma. Stir in garlic and cook for another minute. Add 1 tbs of orange juice and the boiling water. Reduce heat to a simmer and cook 25-30 minutes until water is absorbed and millet is tender. Transfer to large bowl and set aside. In a small bowl, whisk together remaining oil and orange juice. Add balsamic vinegar, basil and salt. Add asparagus, nuts, oranges, and hemp seeds to the millet. Fold in dressing to combine and serve. Serves 6-8.

Beth's Whole Wheat Bread

As I said in our family newsletter, I have been making bread a lot lately, and I really like Beth's recipe, I just have to find a way to get more honey for cheap -- still trying to work out a bartering system with Jared... we'll see ;-) Since I am heading to SLC, and getting my some help with my computer, I figure a loaf of bread is good payment, right? So, here is the recipe I got from Beth last year:


Whole Wheat Bread

2 packages active dry yeast

2 1/4 cups warm water

3 Tbs sugar

1/3 C margarine

1/3 C honey

1/2 C instant nonfat dry milk powder

1 Tbs salt

4 1/2 whole wheat flour

2 3/4 - 3 1/2 C all-purpose flour

In large mixing bowl, dissolve yeast in water. Add sugar, margarine, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all purpose flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 10 minutes.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down. Shape dough into traditional loaves or divide into fourths and roll each portion intoa 15 inch rope. Twist two ropes together. Place in greased 9x5 in. loaf pans Cover and let rise until doubled, about 30 m inutes. Bake at 375 for 25-30 minutes. Remove from pans to cool on wire racks.

****Some things I do differently are: I do not end up adding all of the all purpose flour. It seems to be good enough at 2 1/4 cups****

 ****Also because I am trying to be good about studying, not cooking, I use my kitchen aid, and cut the kneading time in half is what it turns out to be about 5 min from when I start adding flower, to when I am done mixing it.****

Barley and Chickpea Salad

Ingredients
6 c water
1 1/2 c uncooked pearl barley*
1 can chickpeas, rinsed
2 bell peppers, diced (any color)
1 avocado diced
4 c mixed greens
basil to taste
lemon or lime juice to taste

Bring water and barley to a boil on stove. Reduce heat and cook for 40 minutes. Add bell peppers and chickpeas and cook for 5 more minutes until softened and barley is completely cooked. Remove from heat. Combine the cooked mixture with the fresh basil, mixed greens and avocado. Add lemon or lime juice to taste.

* You could use any whole grain, but you would need to adjust the water accordingly.