Bread Exploration

Buckwheat Rye-style loaf

During the 2020 lockdown I got courage to try bread-making (and reboot this food-blog). 

This is my first attempt at making bread in 17 years (without a bread maker this time), and I was using a recipe I found online. As with all recipes I wanted to try it first, and I'd make changes to it as see fit. So I have included my version of recipe below.

My approach with all recipes is to use them as guidelines only. Adapt the recipe to suit the needs of the situation. In the case of (somewhat distrubing) present-tense community food hoarding and scarcity of product during the world quarantine situation... yeast, bread flour, vital gluten and the likes are hard to come by.

The original recipe called for Buckwheat and Spelt flour. Because both are low in gluten (protein) it affects how the loaves rise. Spelt flour was not available so I used All-Purpose (AP) Flour instead. As you will see from the results, it created a dense dough, with less than stellar elasticity. I would have cut back some AP flour, or added a touch more water (a tablespoon or two would do it) to increase the dough hydration (from approx 60%). So you will see this reflected in the brackets in my adapted recipe. 

Use your judgement when making bread. Remember that some doughs are a higher moisture level and will form a sticky dough. But the style of this bread can be very similar to Bavarian style rye, minimal rise, and minimal air pockets.

Original recipe can be found here: http://www.deliciouslygreenlife.com/buckwheat-and-sunflower-seed-bread/

Makes Two loaves.

Vegetarian? YES

Ingredients

• 3 1/3 (3 1/4) cups spelt flour
• 3/4 cup buckwheat flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 (1 1/4) tablespoon Sunflower Oil
• 1 1/4 (1 1/3) cups lukewarm water
• 1/2 cup sunflower seeds

Optional Ingredients

• 2 tablespoons fennel seeds (optional)

Directions

1. Mix all the ingredients (first dry then add in the wet ones) and knead by hand until a soft dough forms (approx 10 mins) 
2. Let it sit covered until it doubles in size (about 1-2 hours). Do Poke test to see if it's springy.
3. Cut the dough in two equal pieces and gently fold under the tear line.
4. Carve the surface of the dough lightly with a knife. Rye-style, lengthwise cut at a 45 degree angle of blade into dough/
5. Preheat the oven to 500°F/250°C.
6. Let it rise again for 20-30 minutes.
7. Then put the bread on a pizza stone, and bake for 20 mins (to 30 mins) for a less-crusty (less-brown) loaf.

Helpful Tips

If the kitchen is cool, bread takes longer to rise.

For Less crusty loaves; pour in a cup or so of boiling water to a steam pan on a lower rack when oven is to temperature.

You can knock on the bottom of the bread and when it sounds hollow it's done!

How long the bread needs to be in the oven depends on the form you're making. Loaves need about 20-30 minutes, rolls 15-20 minutes.

The following is very useful video about kneading and preparing your dough.

Here is another video for a good overall perspective on breads

A fun bread evaluation video

Simple Slow Cooker Eggplant Parmesan

Photo credit to http://www.dishmaps.com/eggplant-parmesan/28401

This recipe is adapted from one I found online. Note you can substitute the Eggplant/Aubergine for Zucchini, as long as you slice the zucchini thick enough.

I prefer using a sweeter sauce for this to offset the potential bitterness of the Eggplant. The first time I made it, I used a store bought Sun-dried Tomato with oregano sauce.

If you choose to pre-salt the Eggplant, this should be done a minimum of 6 hours ahead of time to allow water to drain from the slices. However, I did not salt my eggplant and it turned out perfectly fine. The choice is yours, and won't make too much of a difference for the sake of this recipe. Here is a great article with more information on salting vs. non-salted Eggplant.

Ingredients

~ 500 grams Mozzarella Cheese (grated)

~1300 ml pasta sauce (For this recipe I alternated between a sweet basil & fire-roasted sauces)

~ 600 grams Breadcrumbs (seasoned)

3 cloves of garlic

1/2 Spanish onion (chopped)

2 Large Eggplants (or 6-8 Zucchini)
Italian Seasonings (optional)

Possible Substitutions

Replace Eggplant with Zucchini

Replace Pizza Mozzarella for Bocconcini

Step 1

Cut the Eggplant into 1/4 inch thick slices & chop onion. 

Step 2

Grease crock pot to prevent sticking, or use a slow cooker liner.

Step 3

Layer the following as shown:

Eggplant/Zucchini.

Breadcrumbs.

Pasta sauce.

*Note if you are using optional Italian spices, sprinkle some on top of each sauce layer*

Grate 1 garlic clove over sauce.

Sprinkle 1/3 of onions into pot.

Grate Cheese over onions.

Repeat a total of 3 times, ending with Mozzarella on top.

Step 4

Place Slow cooker on high for 4 hours or until cheese is melted and sauce is bubbling up the sides of the pot.

Homemade 5 Minute No-Bake Protein Bars

I totally stole this recipe idea from Julien Solomita, but tried it out and I will post more recipe combos as I try them out.

I tried the recipe out and perfected the balance...

One Batch
1 banana
4 scoops protein (I chose Vanilla)
2 cups of Flaked/Rolled oats (Raw Long-Cook version, not quick-oats)
1/2 cup Almond Butter (or other Nut butter of your choosing)
*Bonus: Add 1/2 cup of dried sour cherries for some tartness*

-Mix in an electric Mixer on Low "Dough" setting for 5 mins until combined. (Or with your hands for 15 minutes).
-Roll into 1-1.5 inch diameter balls.
-Place on Parchment Paper in Fridge for 20 mins until firm.

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They are great if you are feeling a bit peckish, or you can throw 3-4 in a baggie in your gym bag and have them post-workout for fast recovery. And the Banana gives them a sweetness, so they help crush sweets cravings. Oh and don't keep them around, eat them within a day or so. Make a new batch often, as they are super fast and cheap!

So, don't keep them around for a week! They will have a tendency to get fridge burn, and won't taste right after that, unless you have a tupperware container for them and maybe some baking soda for ambient fridge odors.

4 scoops of most Whey powder is 180/scoop X 4=720 (for the whole batch), plus calories from nut butter and banana. One batch should be eaten within 2-3 days if you are a single person. If you can't eat them all in that time frame you probably don't use protein powder as much as most people who workout do, and maybe you should consider it.

On the question of fresh or ripened Bananas... ripened Banana does not gain nutrients, it loses some. As Bananas get riper they get sweeter (90%+ of sugar) because the sugars develop in the ripening process and they have higher concentrations of Anti-oxidants. Greener Bananas are generally better for your health, but won't work as nicely for this recipe.

These bars/balls are Gluten Free, Dairy-Free, & Vegan. They don't need to be refrigerated for freshness, only for consistency purposes.

Try mixing some cinnamon, raisins, and dried apple for a bit of a different flavour.

Cucumber Salsa

I found this recipe online and am posting it for later use purposes!

Crisp Cucumber Salsa:

Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Easy Creamy Coleslaw

Easy Creamy Coleslaw

Ingredients:

    1 medium head green cabbage
    1 carrot, shredded
    1 tablespoon minced onion
    1/2 cup mayonnaise, or to taste (for a healthier version substitute in Greek Yogurt)
    1/4 cup sugar
    1/4 cup vinegar
    1/4 teaspoon celery seed
    1/4 teaspoon ground black pepper, or to taste
    salt, to taste

Baked Chicken Chimichangas

Posting this recipe from cooks.com so I can try it later. It's a 9 ingredient version.

Picture credit to http://tahinitoo.wordpress.com/2012/10/14/more-tacos/

 

BAKED CHICKEN CHIMICHANGAS

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3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

 

Preheat oven to 425º.Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

Slow Cooker Masala

I am just throwing this up on the blog quickly for sake of convenience!

original recipe/photo http://www.unconventionalkitchen.com/easy-chicken-tikka-masala-crock-pot-recipe/

Easy Chicken Tikka Masala {slow cooker recipe}

INGREDIENTS:

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts  about, 3 lbs. (preferably organic)
1 large onion, diced
2 carrots, peeled and diced
2 green peppers, chopped (optional)
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference) - EDIT: I put 1/2 tsp and that was spicy enough!
2 bay leaves
1 cup heavy cream, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
3 tbsp. cornstarch, preferably non gmo
2 tbsp. Coconut Oil.
1 small bag frozen peas (about 1-2 cups) (optional)
Chopped parsley or cilantro, for topping

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I added;
1 vine ripened tomato cut into large cubes.
1 Zucchini fresh from my garden, also in large cubes.
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INSTRUCTIONS:

1. Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients.  Make sure the chicken is well coated.
2. Pour the mixture in your crock pot (carefully!)  and add the 2 bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot.  Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up.
5. Serve hot over rice of your choosing. I prefer Jasmine, basmati or brown rice.
6. If you have any leftover store it in an air tight container for up to 5 days.