Weekly I will post a recipe it will be a continuous feed of recipes. Please check back here weekly.
No-Knead Harvest Bread
Plan ahead for this easy bread — an overnight or all-day rise gives it terrific flavor. Packed with whole grains, dried fruit, and nuts, Bread Flour guarantees this loaf will rise nicely and offer satisfying chew. For the best crust, bake in a ceramic bread crock or a covered clay baker. But not necessary.
- 3 1/4 cups (390g) Bread Flour
- 1 cup (113g) Whole Wheat Flour
- 2 teaspoons (12g) salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups (397g) cool water
- 3/4 cup (85g) dried cranberries
- 1/2 cup (85g) golden raisins
- 1 cup (113g) coarsely chopped pecans or walnuts
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the fruits and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
- Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.
- Place the dough in the lightly greased pan, smooth side up.
- Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
- Using a sharp knife, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and put the bread into the oven.
- Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
- Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
Harvest Moon Squash Soup
- 1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
- 1 yellow onion, halved
- 2 cloves garlic, skin on
- 3 tablespoons sundried tomatoes
- ¼ teaspoon smoked paprika
- 4 cups vegetable broth
- ½ cup cooked wild rice
- Sea salt, to taste
- Preheat the oven to 375°F.
- On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic. Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
- Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.
- Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
- Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
- To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.
While cleaning up your garden, use some of those Zucchini.
- 2 medium zucchini (about 8 inches)
- 3/4 pound ground beef
- 1 small onion, chopped
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons ketchup
- Salt and pepper to taste
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
- In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish or I place it in a shallow cookie sheet with a small amount of water. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
- I also sometimes top with a dallop of sour cream. Enjoy!
How To Make Good Oatmeal Using Steel Cut Oats
Steel cut oats is a super healthy way to start your day and after testing so many different flavor profiles, I found one that I love. Here is how to make good oatmeal that doesn’t suck using steel cut oats!
How to make good oatmeal? Start by adding steel cut oats, peanut butter, almond milk, and hemp hearts! This bowl of oatmeal becomes a protein-packed breakfast that’s great to eat before or after a workout or before a long day of work or school!
INGREDIENTS FOR GOOD OATMEAL
- 1 cup steel-cut oats
- 4 cups of water
- ½ banana, sliced
- ¼ cup raspberries
- 1/4 cup blueberries
- 1 tbsp natural, crunchy peanut butter
- 1/4 cup almond milk (amount desired)
- 1 tbsp maple syrup (optional)
- 1 tbsp hemp hearts
- 2 tbsp chopped nuts of choice
Optional additions: cinnamon or pumpkin pie spice for a fall-inspired touch
INSTRUCTIONS FOR HOW TO MAKE GOOD OATMEAL
- Pour the oats and water in a medium saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally until they are soft.
- Pour cooked oats into a bowl and arrange all of your toppings on top.
- Top with almond milk, if desired.
- Start your day with energy!