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Simple Whole Wheat Bread - All Recipes

Simple Whole Wheat Bread - All Recipes
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Water Kefir Secrets Kefir is not currently available What is Water Kefir? Kefir grains are cultures of various strains of healthy bacteria and yeasts which are held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. While some people have successfully converted milk kefir grains to culture in sugar water, water kefir grains are different from milk kefir grains. Water kefir grains are sometimes called tibicos, tibi, or Japanese water crystals. There is considered to be a probiotic benefit from the many varied microbes. Secrets and Recipes for Culturing and Growing Water Kefir Grains The following recipes produce 3 cups of water kefir. For these recipes, use one packet of dry grains or 1/4 to 1/2 cup of wet water kefir grains. Water kefir: Cover and let it sit in a cupboard for 1-3 days.

roasted garlic & brie soup I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Artisan Bread in Five Minutes a Day Spend five minutes a day, and less than forty cents a loaf, making great bread from scratch. Even if you think you can't bake, even if you think you don't have time, TRY IT! I can't bake, and I work full time, but I will never buy bread again. The secret is to make a large batch of no-knead dough which will keep two weeks or more in the fridge. When you want a loaf, cut off a hunk of dough and pop it in the oven. Done. All of the credit for this recipe and technique goes to Jeff Hertzberg and Zoe Francois, authors of "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" St. I, the author of this Instructable, am in no way affiliated with Hertzberg and Francois, or St. Five minutes a day, on average, is really all it takes. This Instructable will present the basic recipe, used to make boules, baguettes, and ciabatta, and many other variations.

Everyday Reading - Practical Family Living for Book Loving Parents: Creamy Sausage and Spinach Tortellini I have been in such a kitchen rut for the last couple of months. Between endless trips out of town (and another one coming up next week!) and Bart's busy schedule (which means. . .why would I cook dinner?), I basically just want to eat Pop-Tarts for dinner and call it a day. I managed to pull myself together enough to make this twice in the last couple of weeks, though (my strategy for ensuring we have dinner is to invite people over. Plus, it takes all of 25 minutes to make, so obviously I'm a huge fan. Creamy Sausage and Spinach Tortellini Serves 4 1 Tablespoon olive oil 1/2 lb smoked sausage, sliced into 1/2" rounds 2 cloves garlic, minced 2 14-oz cans fire-roasted diced tomatoes 1/2 cup half-and-half 10 oz tortellini 2-3 cups baby spinach, roughly chopped Salt and Pepper In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides. Serve hot!

Recipe Box: Raspberry Fig Bars Hello! Here is my latest accompaniment to a tall glass of milk. I love these fig bars for thousands of reasons. For one thing, these guys pack in more protein, fiber and whole grain goodness, without the extra sugar, sodium and mystery ingredients found in a conventional newton. The filling is naturally sweetened with figs, dates, raspberries and orange juice and the pastry is chewy and substantial, spiked with honey. Dough: 2 cup whole wheat flour 1 cup all purpose flour 1 cup oats 1/4 cup walnuts 1/2 teaspoon salt 3/4 tsp baking powder 3/8 tsp baking soda 1/2 tsp cinnamon 1/4 cup honey 1/4 cup black strap molasses 1 1/2 sticks cold, unsalted butter, cut into 1" pieces 4 eggs Filling: 1 1/2 cups dried figs 1/2 cup dried dates, pitted 1/2 cup fresh raspberries 1 cup orange juice 1/2 tsp ground cinnamon 1/2 tsp freshly ground nutmeg zest of 1 small orange How: Place walnuts and oats in food processor and give them a good buzz until the mixture becomes a coarse meal. Wholesome chronic.

Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. Leave a Comment

German Bread Recipes A prototypical sweet German bread, toasted slices of these soft, rich loaves make an excellent accompaniment to breakfast, or the perfect ending to a family meal. Or you can turn them into French toast for an extra special treat. 3 1/3 cups bread flour 2 teaspoons instant yeast 1/4 cup sugar ½ teaspoon salt 1 egg 1 cup plus 2 tablespoon heavy cream, luke warm 1/4 cup unsalted butter, melted and cooled 1 teaspoon vanilla extract 1 cup sliced almonds 1 cup golden raisins 2 tablespoons butter, melted Preheat the oven to 375°F with the rack on the middle shelf. Combine the flour, yeast, sugar and salt in the bowl of a mixer and whisk together to distribute ingredients evenly. Remove the dough to a lightly floured surface and shape into a ball. When the dough has doubled in size from its original volume, remove again to a lightly floured surface. When the loaves are cresting the top of the pan, place in the oven and bake for until golden brown and hollow sounding when tapped.

Cheddar Bacon Ranch Chicken Pasta Description Chicken, bacon, and ranch dressing together make up one of my favorite culinary trifectas. In this creamy, flavorful pasta dish, they're combined in a cheesy sauce for a quick and delicious dinner. And judging by the way my boys gobble it up, it's definitely kid-approved! Preparation 1. 2. 3. 4. 5. Homemade Soft Pretzels Recipe : Alton Brown Directions Watch how to make this recipe. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Preheat the oven to 450 degrees F. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Recipe courtesy of Alton Brown, 2007

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