» whole wheat

Honey whole wheat bread.

ryan — Sat, 29 May 2010 06:07:17 +0000

I’ve been wanting to make bread for awhile now but have been putting it off knowing how long it takes. And the process: rise, knead, rise, bake, flour everywhere, yeah right. But I finally took it on. I wanted to go with a whole wheat, sandwich/loaf style of bread like what you would buy in the store or get out of a bread maker. I actually bought a loaf pan about 4 months ago for this very moment. I did have to go to the store for one ingredient which is the key to whole wheat bread actually rising well, vital wheat gluten. I ended up finding it at Whole Foods Grocery after trying walfarts. This bread come out wonderful. It was perfect with some butter and jam on it, we had several pieces that same way the next day. I do recommend this recipe and will be making it again, 6 thumbs up from this house. There’s nothing like making great tasting staple foods from scratch and so much healthier. Now for some veggie sandwiches!

Honey Whole Wheat Bread

Makes 1 loaf. Thanks to Chocolate Chip Trips for the recipe.

Ingredients: 1 1/2 c. (12 oz.) warm water (110 degrees); 3 T. coconut oil (olive oil or melted butter will do); 2 T. honey; 3 1/2 c. whole wheat flour; 1 T. vital wheat gluten (health food stores/whole foods); 2 T. wheat germ (optional); 1/2 t. turbinado sugar, blended into a fine powder (only needed if your using active dry yeast as opposed to instant); 1 1/2 t. sea salt; 1 1/2 t. instant yeast (1 to 1 1/2 T. active dry yeast, dissolve this kind in the warm water and sugar separately before adding to the other ingredients, maybe even let rise for a few minutes covered)
Preparation

Combine ingredients and mix. The dough will be a little wet. Cover and let rest for 20 minutes. Now knead dough for 10 minutes then let rise again, covered, for 1 to 2 hours or until double in size or about.

After dough has risen deflate dough gently and shape into a log and put in 9×5 inch bread pan sprayed with cooking oil. Spray some plastic wrap and lightly lay over top with sprayed side down then lay a towel on top of that (this prevents the towel from sticking to the dough during rising) . Let your dough rise again for another 30 minutes to 1 hour, till its risen 1 to 2 inches above pan. Preheat oven to 350 degrees for about 20 minutes (start during the final rise). Bake bread for 45 minutes or until it becomes a nice dark golden brown, you know crust color.

Waffle and egg II.

ryan — Mon, 15 Mar 2010 17:31:01 +0000

Waffle and egg II. Homemade whole wheat waffles and eggs using with the Waring Pro waffle iron I got for Christmas from J. Breaking open the perfectly cooked egg and sopping up the yolk and egg with bites of waffle and syrup little Z was taking huge bites and saying mmmm mmmm good every time. Yum and done, try it!

Waffle and Egg II

Makes 4 servings.

Ingredients: 1 egg, beaten fluffy (free range organic); 1 c. whole wheat flour, white; 3/4 c. and 2 T. milk; 1/4 c. canola oil; 1 T. turbinado sugar, blended into a fine powder; 2 t. baking powder; pinch of sea salt; 1/2 t. vanilla extract; 4 eggs (free range organic); butter, pure maple syrup and fresh cracked black pepper for serving.
Preparation

Preheat waffle iron, I set mine to 5 for a crispy waffle.

Beat egg until fluffy then add in flour, milk, oil, sugar, baking powder, sea salt, and vanilla extract. Mix into a smooth batter and let rest for 5 minutes at least. The longer the better (20 minutes).

Spray waffle iron with non stick spray then pour batter to fill one side of waffle iron. Close and flip. Cook normally until golden brown and crispy. When done open waffle iron and crack egg in empty side and let cook until done, over easy. To make sure its over easy but no clear uncooked whites slowly lower top iron down just above egg to warm and cook remaining white. I just touched the yellow and seared the top a hint. It was perfect.

Pull out of waffle iron (should be one nice piece) and top with fresh cracked black pepper on egg side and butter and maple syrup on other. Eat together.

Pita bread pizza.

ryan — Sun, 14 Mar 2010 17:18:35 +0000

Easy peasy! Want a quick dinner, lunch, breakfast or snack. Grab a piece of (whole wheat) pita bread and top it how you wish. I didn’t feel like making a tomato sauce or opening a whole can of spaghetti sauce for a couple tablespoons so a little K&M barbecue sauce from Spring Hill, Kansas would do me perfect right now. I topped it with goodies I had in the fridge, fresh grated parmesan, freshly crumbled feta, mixed medley cherry tomatoes, and fresh thyme. For sauce you could use anything you want really. White alfredo, buffalo sauce, pesto, nacho cheese, steak sauce, spicy mayo, hollandaise, and on and on…. It’s so easy to make just bake in oven till cheeses melt at around 400 degrees. Done now eat!

Whole wheat manicotti.

ryan — Wed, 10 Mar 2010 00:55:47 +0000

When I went to Cugino’s to get the cheese for my pizza the other day I also picked up some ricotta. This is not the stuff you get in the store, oh no, its definitely something else. Its creamy not runny and watery and it’s flat out amazing. Again, you wont find this in the store. Look at your local Italian deli for the good stuff (Polly-O). Any who, this dish is to die for and it’s basically all about the cheese although the noodles and sauce are great too. I added the whole can of tomato paste and got a nice thick sauce but that was purely by accident and I think trying it with the half can first would be best (original recipe). You can always add more right? This is a solid meal and got six thumbs up.

Whole Wheat Manicotti

Makes about 6 pieces.

Ingredients: — Pasta —; 1 c. whole wheat flour; 2 eggs; pinch of salt; water, as much as you need to get a nice dough (I had to use about 1/2 c.); — Sauce —; 1 can of organic diced tomatoes (15 oz.); 1 can of organic tomato paste (3 oz.), add more of the can for a thicker sauce as shown in picture above (full 6 oz.); 1/4 c. white wine; 1 clove garlic; 3 T. olive oil; pinch of sea salt and fresh ground black pepper; T. dried oregano; — Filling —; 1 lb. ricotta cheese (not from store but Italian deli, the good creamy stuff, polly-o, not the wet crap); 1/4 lb. fresh mozzarella; 1/2 c. freshly grated parmesan cheese; pinch of sea salt and fresh ground black pepper; tiny pinch of nutmeg; — Topping —; 1/4 lb. fresh mozzarella
Preparation

Start a large pot of water boiling. Combine all the ingredients for the pasta in a bowl and mix/kneed into a nice dough ball. Not dry and not sticky starting with no water and adding gradually until consistency is right. Set aside for about 10 minutes.

Combine all ingredients for sauce into a blender or food processor and blend. Pour into a small sauce pan and heat on a low heat until your ready to pour into pan for baking.

Combine all ingredients for filling into a bowl and mix together. Set aside.

Break dough into 3 equal pieces. Roll one into a long rectangle getting it as flat as you can (This is where a pasta roller would be heavenly). Wide enough to fit nicely in baking dish (9×13) and long enough to cut into two pieces. Cut edges to make straight. Cut into two pieces. You should be able to get 6 nice rectangles about 7-1/2×8-1/2. This is all rough, just do what feels like a good size. Drop pasta into boiling water for about 30-45 seconds. Put in strainer one after the other. Set aside.

The assembly, pour half the sauce into the bottom of a 9×13 baking dish. Put appropriate amount of filling into each pasta shell and roll into a tube placing each one in baking dish. Pour the rest of the sauce over rolled manicottis. Bake at 350 degrees for 20 minutes. Take out and add fresh sliced mozzarella over top and cook for another 10 or 15 minutes. Let rest for 5 minutes before serving.

White bean burrito with homemade whole wheat tortilla

ryan — Sat, 13 Feb 2010 17:21:19 +0000

I was making a white bean dip the other day and had no pita bread so as usual I used what I had which was tortillas that I heated on skillet to make them more like chips. The second I tasted the white bean dip with the tortilla combo I was like, oh yeah, a white bean burrito, Duh! So I switched up the dip recipe to replace the basil with cilantro and added cumin for a more Mexican flavor. I had also been wanting to make my own tortillas for several weeks now so my chance was finally here. Knowing a basic bean burrito would not be delicious enough for J I added fresh pico de gallo and a creamy chipotle sauce. I forgot how much I love, love, love, chipotle flavor. It’s one of my favorites for sure. It’s been a long time since I tasted my old friend and I promise I will not leave you again chipotle. Well, J L-O-V-E-D these. Next time I will be going for a fish taco found at Tiny Urban Kitchen which is also where the pico de gallo and creamy chipotle sauce recipes were found. These burritos are not only great tasting but made completely from scratch and healthy whole foods!

White Bean Burrito

Makes a 6 burritos. About 400 calories for each including tortillas. Creamy chipotle sauce and pico de gallo recipes were found at Tiny Urban Kitchen.

Ingredients: 1 clove of garlic; 4 T olive oil; 1 regular can of white beans, any kind; 1 t. cumin powder; 1/2 t. sea salt; 1/2 bunch of cilantro; 2 roma tomato’s; 1/2 medium sized red onion; 1/2 bunch of cilantro; 1 clove of garlic; 1/2 lime; 6 T. sour cream; 3 T. mayonnaise; 1/4 lime; 1 T. chili powder; 2 T. chipotle sauce, I used tabasco brand
Preparation

Start preparing the tortillas (see recipe below). While the dough is resting for the 10 minutes or more you can make the white bean filling, pico de gio, and spicy chipotle sauce.

BEAN FILLING: Put 1 clove of garlic and olive oil in food processor or blender, process/blend. Add white beans, cumin, and sea salt, process/blend. Add cilantro, process/blend. Done!

PICO DE GALLO: Dice tomatoes and onions as small as you can. Chop 1/2 bunch cilantro and 1 clove garlic. Put ingredients into a bowl and squeeze 1/2 of lime juice over all. Mix.

CREAMY CHIPOTLE SAUCE: Combine sour cream, mayonnaise, 1/4 of lime juice, chili powder, chipotle sauce and mix with fork. Yummy!

Make your tortillas as instructed below. Spoon on bean filling, pico de gallo, and top with creamy chipotle sauce. Roll it up and EAT!

Homemade Tortilla

Recipe found at Texas Rolling Pins.

Ingredients: 1-1/2 c. whole wheat flour; 1 t. baking powder; 1/2 t. salt; 2-3 T. vegetable shortening; about 1/2 plus 1/8 c. warm water
Preparation

Mix dry ingredients in a large bowl. Add vegetable shortening. Use a fork to cut in the shortening or just use your hands. Add warm water a little at a time until soft and not sticky.

Knead the dough for a few minutes then form into 6 equal dough balls. Let them rest for at least 10 minutes or longer.

Heat skillet on medium to high heat.

It is a good idea to dust each ball with a little flour just before you roll them out. Roll them out fairly thin.

Lay your tortilla on the hot skillet. It takes just a few seconds to cook. Flip to the other
side.