Wednesday, March 28, 2012

Honey Oatmeal Bread

If you are a bread lover you are going to just love this recipe.  Even though it makes two loafs it never lasts long in our home. 

What You’ll Need:

2 cups boiling water
1 cup rolled oats
1/2 cup honey
2 tablespoons butter
2 teaspoons salt
1 (½ tsp) package active dry yeast
1/2 cup warm water
4 + cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Pour the yeast mixture into the oat mixture. Add 2 cups of flour and mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch the dough down to deflate it and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake at for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.


Tuesday, March 27, 2012

Curried Lentil Soup with Chapati

Jaime made this dish for us during our visit to Bulgaria.  We enjoyed it so much then and still do now.

What you’ll need:

2 Tbs Earth Balance
2 garlic cloves, chopped
1 onion, chopped
1 tsp garam masala
¼ tsp cumin
2 pounds tomatoes, seeded and chopped or 2 - 14 oz canned chopped tomatoes, drained
1 cup red lentils, rinsed
2 tsp lemon juice
1 vegetable bouillon
1 ¼ cup coconut milk
Salt and pepper

What you do:

Melt butter in a large pot and sauté garlic and onions for 2-3 minutes.  Add spices and cook for an additional 30 seconds.

Stir in tomatoes, lentils, lemon juice, bouillon, and coconut milk and bring to a boil.  Reduce heat and simmer 25-30 minutes, until tender. Blend with hand held blender or in food processor.  Season to taste and serve over rice with Chapati (recipe to follow).

Chapati is an is an unleavened flat bread, which goes perfect with this dish.

What You’ll Need:

2 cups flour
1 tsp salt
1 tsp turmeric
¾ cup water

What you’ll do:

Mix the ingredients together to form dough.

Need for about 5 minutes

Form into 8 small balls

Roll flat and fry in butter.

Greek Orzo Salad

This salad is easy to make and delicious.
What You’ll Need:

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups vegetable broth
1 pound orzo

2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

What You’ll Do:

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.