November 21, 2012 at 9:01 pm (Food and drink, Recipes)
Tags: Bread, Flour, Ingredient, Slow cooker
November 21, 2012
I told you how much I love the Honey Whole Wheat Bread recipe. But how do you make bread without all the mixing, kneading, rising and waiting? Well, I wanted to make it easier to use for those of us with convenience appliances. This adaptation will integrate a bread machine and a slow cooker. What?! How do you make bread in a slow cooker? Let’s try it together!
Honey Whole Wheat Bread in a Slow Cooker
- 1 tablespoon organic molasses
- 3 tablespoons organic honey
- 2 tablespoons organic oil (coconut oil is great for this)
- 1 cup + 2 tablespoons warm water (not hot, 120-130 degrees Fahrenheit if you have a thermometer)
- ½ tablespoon sea salt
- 1-1/2 cups organic whole wheat flour
- 1-1/2 cups organic all-purpose flour
- 1 packages active dry yeast (or 2-1/4 teaspoons)
- Add all ingredients in the order listed (Liquids followed by solids. Always add yeast last.)
- Turn the bread machine to the dough setting.
- Check the dough after about 5 minutes to make sure that all ingredients are well mixed. The dough should form a ball and cling to the paddle. If the bread is too liquid and spreads across the entire container like a batter, add more flour (1/4 cup at a time) until ball forms. If the flour is not all mixed in or the outside of the ball is covered in flour, add lukewarm water one tablespoon at a time until ball looks doughy instead of dry.
- Leave the dough in the machine until the cycle is complete. Do not open the lid. My machine takes 1-1/2 hours to complete the dough cycle. This includes the first rise.
- Cover the entire inside surface of your slow cooker with butter or oil.
- Remove dough from the bread machine and loosely form a ball. Place in slow cooker and cover with lid.
- Turn slow cooker on high.
- Check for doneness after 1-1/2 hours.
- The bottom of the bread will be brown and the top will be dense and firm.
- If the bread still feels soft and doughy on top, replace the cover and leave on high for another 15 minutes. My bread is perfect after exactly 2 hours!
- Remove from slow cooker immediately and cool on wire rack.
Always make sure the water used in yeast breads is not too hot. When in doubt, it’s better for the water to be on the cooler side, more lukewarm. This just means the dough will take a little longer to rise.
My bread is made using the instructions and settings for my bread machine. Please consult your user manual for specific instructions that may be different.
Never leave your slow cooker unattended while in use.
Slow cookers are all designed to be used with liquid. The instructions will invariably tell you to NEVER use the slow cooker without liquids. I do not believe that my slow cooker is adversely affected by baking this very moist bread. However, if you are concerned about voiding your manufacturer warranty you can bake this bread in a soufflé pan over ½ cup of water in the bottom of the slow cooker. Place an appropriate trivet or crumpled balls of foil in the water to suspend your bread pan above the water.
Be careful when you raise the lid so as not to let any of the condensation fall on the bread. You can also loosely cover the dough with greased foil to prevent the drips from affecting the loaf.
This bread is best served cooled for an hour. Hot bread is terrible to slice and almost always seems doughy and soggy. Let it cool and the consistency will be perfect!
You don’t have to use a bread machine to make the dough. You can use a mixer and then simply place the dough in the slow cooker as directed.
You don’t have to use a slow cooker to bake the dough. You can form dough into a loaf on a cookie sheet. Bake for 25 minutes at 375 degrees.
This bread has a very soft crust. If you enjoy a crispy crust, place the bread on a cookie sheet. Bake on broil for a few minutes on the bottom rack in your oven.
I’d love to hear how you prepare delicious, homemade bread for your family. Cornbread, sourdough, naan! How do you make bread? Tell me in your comments below.
November 12, 2012 at 10:11 am (Food and drink, Recipes)
Tags: Apple pie, Baked, dessert, fruits
November 12, 2012
Last updated: November 10, 2012
Leona, Teresa, Flickety, Zareen
Apple pie may be one of the most classic desserts when it comes to pies in general. But have you ever considered making one inside of the actual apple? Sounds crazy but it’s possible and a very delicious experience too. Here’s how to make these adorable pies!
- 4 medium apples
- 4 tbsp white sugar
- 2 tbsp all purpose flour
- 1 tsp ground cinnamon
- Lemon juice
- Chilled pie dough, rolled out about 1/8 inch thick
- 1Preheat the oven to 350ºF/180ºC.
- 2Wash the apples well under cold water. Pat dry with paper towels. Set on a cutting board.
- 3Cut a lid into each apple, and remove the tops. With a small sharp knife, carve out the core and seeds (without piercing the bottoms of the apples).
- 4Using a small spoon, carefully scrape out the insides of the apple until an apple cup is formed. Save the pulp in a small bowl for the filling.
- Rub a tiny bit of lemon juice on the insides of each apple to prevent them from turning brown.
- 5Dice and peel the lids very finely. Toss out the stems. Put the peeled and diced lid bits into the pulp bowl.
- 6Mix the sugar, flour and ground cinnamon into the apple pulp until well blended.
- 7Spoon the filling back into each apple. Fill about 3/4 of the way to prevent spillage of filling while baking.
- 8Using a cookie cutter (or knife), cut out apple lid sized circles in the dough, 1 per apple. You can also cut out shapes like leaves, flowers, stars or animals and layer each piece onto the apple to form a crust.
- 9Gently lay the crust circles over the apple tops and pinch the edges together much like you would a regular pie to seal the edges. Poke four little holes in the top to allow steam to come through.
- 10Bake on a baking sheet for 30-40 minutes or until slightly tender and crust is golden brown.
- 11Remove from the oven and allow to cool for about 10 minutes.
- 12Serve warm sprinkled with powdered sugar or cinnamon on the tops. Enjoy!
- You can add additional ingredients to suit your fancy such as chopped walnuts or mix in a bit of caramel in the filling.
Things You’ll Need
- Paper towels
- Small spoon for scooping
- Cutting board and knife
- Cookie cutter (or knife)
- Baking sheet
- Pie dough
November 3, 2012 at 6:07 pm (Food and drink, Recipes)
Tags: Lentil, meatless, olive oil
November 3, 2012
Love burgers but not the bulk? Here’s a very simple, six-ingredient recipe for a hearty vegan burger from the Natural Standard that only has 112 calories per serving. Whip up one of these the next time you’re considering a fast food run.
Combine the lentils, salt and eggs into the food processor. Puree the mixture until it’s runny with chunks.
Next, transfer the mixture to a mixing bowl and stir in the onion and bread crumbs. Allow the mixture to sit for a few minutes. Note that the mixture should be moist–add a little more water if it’s not.
Form into 12 patties. Then, heat the extra-virgin olive oil in a skillet over low-medium heat. Add 4 patties and cover.
Allow the patties to cook for 7-10 minutes or until golden brown. Then flip and cook the other side until golden brown.
Remove from the skillet and place on a wire rack to cool.
Cook the remaining patties using the same process.
Only 112 calories, 17 grams of carbohydrates and 2 grams of fat, with 5 grams of fiber and 7 grams of protein.
October 2, 2012 at 2:58 pm (Food and drink, Health and wellness, Recipes)
Tags: Cucumber, lemon, Mentha spicata, Water
This great recipe will help you to get a flat belly.
2 liters water
1 medium cucumber
1 tsp freshly grated ginger
10 spearmint leaves
In 2 liters water add 1 medium cucumber, peeled and thinly sliced,
1 lemon, thinly sliced, 1 teaspoon freshly grated ginger and around
10 spearmint leaves. Leave in the fridge for a few hours or overnight
and in the morning you’ll have a cold and really refreshing drink
that has been shown to promote and maintain a flat belly.
September 23, 2012 at 7:11 pm (Recipes)
Tags: Blueberries, Cook, fruit, Salsa
English: Blueberries growing in the wild at Littleisland (Litløya), Nordland, Norway.
Blueberry Salsa Recipe
Grow Healthy, Delicious Blueberries
Perhaps not as far off as Thoreau’s Persia from Concord, but definitely removed from blueberry jams, jellies, pie filling and other sweet treats is this little gem made from blueberries: blueberry salsa. It’s not a dessert sauce, but serves up the spicy kick of traditional salsas and complements grilled fish, chicken and is great as a dip for tortilla chips. The recipe is an adaptation from Jennifer Trainer Thompson’s cookbook, Very Blueberry.
1 cup fresh blueberries, coarsely chopped
1/2 red bell pepper, seeded and diced
1 jalapeño, seeded and minced
2 tablespoons minced cilantro
2 green onions, finely chopped
Juice of 1/2 lime
1/4 teaspoon kosher salt
A pinch of sugar
A dash of hot sauce (optional for additional heat)
In medium bowl, combine ingredients and mix well. Cover and refrigerate for 30 minutes before serving. Salsa will keep in refrigerator for up to 3 days. Yields approximately 1 cup.
Per ¼-cup serving: 33 calories, 1 g protein, 8 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 150 mg sodium, 2 g fiber.
September 17, 2012 at 11:35 am (Food and drink, Recipes)
Tags: healthy, Recipe, salmon, Zucchini
September 17, 2012
Dress up ordinary baked salmon with a tangy lemon-balsamic glaze and a dash of fresh marjoram. Nestled on a bed of sweet zucchini and thinly sliced Vidalia onions, this salmon entrée is a complete, healthy meal you can make in less than 30 minutes.
Parchment-Wrapped Salmon with Sweet Zucchini
Gluten Free and Dairy Free
2 large zucchini, thinly sliced
1 small Vidalia onion, thinly sliced
1 Tbsp. olive oil
1/4 tsp. fresh marjoram
2 Tbsp. fresh lemon juice*
1 Tbsp. balsamic vinegar*
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
2 (8 oz.) salmon fillets
1. Preheat oven to 350⁰ F. Lay a piece of parchment paper in a large baking dish.
2. Place salmon in center of the parchment paper; top with remaining ingredients. Fold parchment over the salmon and seal.
3. Bake for 15 to 20 minutes or until desired doneness.
Amie Valpone, HHC, AADP, is a Manhattan-based culinary nutritionist, personal chef, professional recipe developer and food writer who specializes in simple gluten-free recipes for the home cook. Visit Amie on Facebook, Twitter and Pinterest–and be sure to check out her food blog, The Healthy Apple.
September 6, 2012 at 1:13 am (Food and drink, Recipes)
Tags: fresh, ingredients, Recipe, tasty
Thai Basil Guacamole
2 avocados (or 1 extra-large avocado)
1 T finely chopped red onion
1 garlic clove, minced
1 jalapeno, seeded and minced
1 T chopped fresh Thai basil
juice of 1/2 lime
Salt to taste
August 20, 2012 at 2:07 am (Food and drink, Recipes)
Tags: fruit, mold, Popsicle, Purée
Watermelon Whole Fruit Popicles
3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds).
Fill each one with the chopped fresh fruit.
Pour in the watermelon puree until each mold is full to the top.
Place a popsicle stick into each one. Place into your freezer and freeze for
about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then
pull each one out.
— with Ramadasan Variyar and Casey Lee Mayell.
May 20, 2012 at 9:53 am (Recipes)
Tags: flavorful, goodness, homemade, organic
November 21, 2011 at 7:59 pm (Food and drink, Health and wellness, Recipes)
Butternut Squash Lasagna | Kitchen Gardeners International.
Butternut Squash Lasagna
Who says lasagna has to be made with a red sauce? This recipe challenges the popular notion by substituting puréed squash for tomatoes and using a creamy white béchamel sauce in place of a red sauce.
1 tbsp olive oil
1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
21⁄2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated
Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.
Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. (Recipe Link)