Category: Summer

Grilled Salmon and Vegetable Bundles

Published on by Alissa5 Comments

Tired. That’s me.

Just tired and drained. I have visions of grandeur as I drive home from work of repainting my back room or organizing my library or, hell, doing laundry. But I can barely get the gumption to fix dinner sometimes.

On days when I am tired or pressed for time, I usually cook fish. I always keep some good fish like wild caught salmon or tilapia in the freezer. Frozen fish thaws out quickly and can be grilled or broiled in a flash.

My typical grill method is to throw the filets and some fresh veggies drizzled with olive oil, salt, pepper, and lemon juice into aluminum foil packets.  Sprinkle with fresh herbs, such as dill or basil or tarragon, or top with dijon mustard and lemon juice. Seal your packets and then grill for about 10 minutes or until the fish flakes when you put a fork in it.

Grilling everything in handy dandy foil packets is like unwrapping a gift that your grill has made for you. Thank you!  Some people call these “hobo” packets.  I don’t know too many hobos and therefore, I do not know whether this is their preferred cooking method.

When picking salmon, I recommend buying skin-on wild-caught Alaskan sock-eye salmon. It’s bright coraly pink in color, not light pink like farm-raised. Salmon is rich in selenium and omega-3s! So eat up!

Grilled Salmon and Vegetable Bundles

Serves 2 to 3

Ingredients

  • 2 (6 oz) skin-on wild alaskan sock-eye salmon filets, thawed
  • olive oil
  • 2 cups of fresh seasonal vegetables (snap peas, beets, tomatoes, onions, carrots, squash, asparagus, garlic, eggplant, etc)
  • fresh herbs (dill, tarragon, parsley, or basil)
  • 1 tablespoon of dijon mustard
  • salt, pepper, and lemon juice

Instructions

  1. Preheat your grill.
  2. In a bowl, combine your vegetables. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and fresh herbs.
  3. Spread 1/2 tablespoon of dijon mustard on each filet. Sprinkle with fresh herbs and salt and pepper.
  4. Lay out 2 aluminum foil sheets at 1 foot each. Place one salmon filet on each foil sheet. Divide veggies among each foil packet. Place another foil sheet on top of each packet and seal around the edges.
  5. Place foil bundles on preheated grill. Grill for about 10 minutes. Filet will flake when fork is inserted into fish and pulled back. Vegetables should be tender. Remove from heat and chow down!

Paleo Fudge Brownies (Gluten Free and Vegan)

Published on by Alissa8 Comments

I’m going to let you in on a weird little fact about me…I prefer ketchup over chocolate. Chocolate has never been a major craving of mine.

*gasp*

I know…so weird.  This probably isn’t the best lead in sentence to convince you to make these brownies….I promise they do not taste like ketchup. Total let down, I know. womp womp.

Actually, chocolate…well, milk chocolate is too sweet for me. However, recently I have become a huge fan of gooooood dark chocolate.  That is, dark chocolate with at least 72% cacao…preferably with 85% cacao. And bonus….it’s good for you. And sometimes you just need some good melty chocolate. So I decided to find a way to turn this awesome dark chocolate into a flourless brownie so that my gluten free hubby could also partake. I’m a doll, I know. Also, if he helps eat them, then I don’t fall asleep with the whole pan in bed. Don’t judge!

Although I have dabbled in flourless and gluten free brownies before, these Paleo Fudge Brownies take the cake…pun intended. They taste amazing and are gluten free, grain free, dairy free, vegan, peanut free, soy free, and processed sugar free. Which also makes them a great dessert to take to cookouts if you have anyone that may have food allergies or sensitivities.

I like these better than conventional brownies that are loaded with flour and sugar and butter (blasphemy, I know), which typically leave me in a coma. And even my sweet-toothed, chocolate-loving hubby adores these.

Instead of flour, the base for this fudge-tastic brownie is almond butter!  You could use any nut butter that you have on hand.  Just make sure that it is unsweetened and all natural. They are sprinkled inside with melted chunks of good dark chocolate (SWOON) and topped with toasted walnuts. Are you drooling yet?

When baking these puppies, make sure you do NOT overcook them. If overcooked, they will taste like brownie croutons, which are still edible, but not as delightful as fuuuuuuudgy brownies. If you slightly undercook them, I guarantee you will take them to bed with you. No judging here.

Added bonus, my friends…they are good for you, and are packed with protein, dark chocolate, and omega-3s from the flax meal and walnuts.

You are welcome!

Paleo Fudge Brownies (slightly adapted from Elana’s Pantry)

Makes 16 brownies

Ingredients

  • 1 small banana
  • 3 pitted dates
  • 1 cup almond butter
  • 2 tablespoons ground flax seeds, mixed with 3 tablespoons of water to form a paste (or 1 egg to make it nonvegan)
  • 2 tablespoons of coconut oil or grapeseed oil
  • 2 tablespoons of unsweetened applesauce
  • 2 tablespoons of agave nectar (or honey for nonvegans)
  • 1 tablespoon of vanilla extract
  • 1/2 cup cacao powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped dark 85% cocoa chocolate bar
  • 1/4 to 1/2 cup of chopped walnuts

Instructions

  1. Preheat oven to 350°F. Spray an 8X8 inch baking dish with nonstick spray or grease well with butter or coconut oil.
  2. Pull out your food processor. If you don’t have one, use a stand mixer and substitute another banana (two total) for the dates. The dates will not break down in a stand mixer, only a good food processor. Combine the banana(s), dates (if using a food processor), almond butter, and ground flax seed mixture.
  3. Pulse in coconut oil, apple sauce, agave nectar, and vanilla until the mixture is smooth.
  4. Add cocoa powder, salt, and baking soda. Pulse to combine.
  5. Stir in chopped dark chocolate.
  6. Transfer batter into a well greased 8×8 inch pyrex baking dish. Top with chopped walnuts.
  7. Bake at 350°F for 30 minutes. Let cool for about 5 minutes, if you dare, before cutting and serving. (Note – Try not to drool on the brownies while cutting.)

Black Bean and Chard Breakfast Tacos

Published on by Alissa10 Comments

Greens are overflowing the farmer’s markets and my garden. Now is the time to load up on fresh leafy greens like chard, kale, mustard greens, and lettuce.

It was a shock to the system to arrive home from vacationing in cold South Dakota (highs in the 40s) and arrive in KC with heat indices topping at 100 degrees!!!! Today has been full of harvesting my spring plants and planting summer crops of basil, cilantro, beets, green beans, tomatoes, strawberries, and more chard. I can’t get enough! Plus, adding greens makes me feel not so guilty when I partake in one (or three) brews for Memorial Day celebrations and maybe an extra hunk of dark chocolate. Shhhh!

So back to those lovely greeeeeens. This is why today’s Food Matter’s recipe, Beens N’ Greens Burritos (chosen by Good Things Grow) is perfect for this time of year. I slightly adapted the recipe as a breakfast dish, adding a poached egg and serving it on corn tortillas instead of flour. I prefer corn tortillas to flour (even whole wheat flour tortillas), because they are less processed and typically have less than 5 ingredients. Corn tortillas also topically have more protein, fiber, and less carbs than their flour brethren.

This is basically the same as my Huevos Racheros recipe, but with the addition of swiss chard. Yum. Great start to the day!

Black Bean and Chard Breakfast Tacos

Serves 4

Ingredients

  • 2 teaspoons of olive oil
  • 1/2 onion, diced
  • 1 bunch (about one pound) of swiss chard (or kale or spinach), washed and cut into 1-inch strips (removing stems)
  • 1/2 teaspoon smoked paprika
  • salt and pepper
  • 4 corn tortillas
  • 4 eggs
  • 1 cup cooked black beans
  • 1/4 cup crumbled feta
  • cilantro
  • salsa or pico de gallo
Instructions
  1. Heat olive oil over medium-high heat in a skillet. Add onion and sauté for 5 minutes or until translucent.
  2. Add chard and sauté for an additional 5 to 10 minutes, or until chard wilts. Add black beans and heat through. Remove from heat and set aside.
  3. Cook eggs to your liking. I prefer poached…mmmm.
  4. Heat tortillas by either throwing them in the microwave for 15 to 30 seconds or over the stove in a pan with with a tad bit of olive oil.
  5. Place one tortilla on each plate. Divide chard/black bean mixture among each plate. Top with cooked egg, feta, and cilantro. Dive in!

Grilled Yellow Beets and Beet Greens, Camping Edition

Published on by Alissa1 Comment

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A few years ago, my husband and I flew to Eugene, Oregon and purchased a 1974 VW camper van and drove it back across the US, taking small highways and traveling through small towns until we made it to our home 8 days later in KC. We have lovingly named our bus the Annabelle Lee, because she is like our great ship that takes us every year in search of America. Annabelle is stocked with a couch that folds out to a full size bed, an ice box, a sink, collapsible tables, and a pop top. She is truly the best camping mobile anyone could ask for. She is part of our family.

The beauty of Annabelle is that she makes you take life a bit slower and enjoy the scenery more. She takes us back to a simple time, where people traveled on the blue highways and not interstates, finding the unique mom and pop shops and ice cream parlors that defined small American towns. She makes you leave “Generica” and the big box retail stores behind and realize that all you need in life is the ones that you love. When we travel, people look at her and smile. You can’t help it. We feel like we are traveling in a parade with people waiving, truckers honking, and trains whistling. It’s true.

Every year we set out for a great American road trip, usually heading north to escape the summer hot box. Two years ago it was Minnesota. Last year, we drove to Wisconsin, the land of beer and cheese curds!!!!

This year for our annual trip, we are headed….yes, north and west to Custer State Park. We are in search of great buffalo, blue highways, a good root beer float, slower times, good beer, hiking trails, and each others company.

The other thing I love about camping is camping food! No, not hot dogs. I love grilled chicken hobo packets, eggs and bacon in the morning with gritty coffee, and grilled bananas and marshmallows at night. This year I tried something new. I grilled some fresh beets and beet greens that we found at a farmer’s market to go along with the grilled lamb burgers the other night. So good. If you are a beet virgin like me, jump on this! And if you love beets, like my husband, you will want to devour the whole batch. So easy and you don’t waste any part of the beet. Winner winner. and it’s puuuuurty!

Grilled Yellow Beets and Beet Greens
Serves 2

Ingredients
One bundle of fresh beets (about 5 small beets), sliced 1/4-inch thick and greens removed
Beet greens, washed and sliced in 1-inch strips
1 tablespoon olive oil
1/2 medium onion, sliced
Salt and pepper

Instructions
1. Heat grill.
2. Pull out a 2 foot sheet of aluminum foil. Fold in half. Open and spray with nonstick spray. Place sliced beets and onions in the middle of the fold. Drizzle with olive oil, salt and pepper. Place beet greens on top. Fold packet in half again, making a pocket. Fold all edges and seal.
3. Place on indirect heat on a grill for 10 to 15 minutes. Opening packet every five minutes and stirring veggies.
4. Remove from grill. Enjoy!

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Spicy Mango and Coconut Quinoa Salad

Published on by Alissa7 Comments

Fresh. Sweet. Spicy. Sassy.

No, not me…this quinoa salad. Well…yes, me too, but also this salad.

This dish is basically mango salsa mixed with quinoa…oh and flaked coconut, because we all need more flaked coconut in our lives.  Flaked coconut makes me feel fancy and on vacation. Adding it to this salad was just an extra bonus.

I’m a huge fan of quinoa salads. They are probably my second fav next to kale salads.  Quinoa is an amazing grain, or seed rather, packed full of protein and fiber.  This quinoa salad feeds 4 to 6 as a side dish. It’s great served along side grilled wild alaskan salmon.  To make a more substantial meal and serve it as a main course, the addition of 1/2 cup of roughly chopped roasted salted peanuts or almonds will add protein and make it a bit more hearty.  

This recipe started out as just mango salsa, which was adapted from this week’s Food Matters Project recipe, Mexican-Style Fruit Salad with Grilled or Broiled Fish which was chosen by Food and Frederick.  However, my salsa was taken to superhuman status after I was inspired by the Mango and Coconut Black Rice Salad in my new fav cookbook, Plenty from London’s Ottolenghi.  Holy cow, I have never seen such great veg-tastic food porn in my life. It’s gorgeous. It’s inspiring. It’s a must. I love this book, like I love mason jars….and that’s a lot of love people. Because, seriously, mason jars are about the most useful thing in the world. And duct tape. But duct tape is not beautiful.

Spicy Mango and Coconut Quinoa Salad

Serves 6 as a side dish

Ingredients

  • 2 cups of cooked quinoa* (see note on cooking instructions)
  • 1 jalapeño, seeds removed and diced
  • 2 green onions, diced
  • 1 red bell pepper, thinly sliced
  • grated zest and juice of 1 lime
  • 2 tablespoons of chopped fresh mint
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 large mango (or 2 small mangos), chopped into 1/2-inch chunks
  • 1/4 cup flaked unsweetened coconut

Instructions

  1. Add all ingredients, except the diced mango and flaked coconut, into a bowl. Toss to combine.
  2. Add mango and coconut, and stir just to mix. Do not over stir or the mango pieces will disintegrate and become too mushy. Taste and adjust the seasonings.

*Cooking Quinoa- Rinse 1 cup of uncooked quinoa thoroughly, until water is no longer milky. Place rinsed quinoa in a saucepan with 2 cups of water or broth. Cook on medium-high heat until it comes to a rolling boil. Reduce heat, cover and simmer for 15 minutes or until tender and the water has been cooked out. Remove from heat and fluff with a fork. I like to double this, cooking extra to eat throughout the week.

Raw Cashew Cream Pie (Gluten-Free)

Published on by Alissa14 Comments

I love to experiment…especially with food.  Of course, nothing makes me happier than a successful creation and seeing other people enjoy it.  It’s my inner 80 yr old grandma, I show my love by feeding you.  So if you need love and are hungry, then come over…I got plenty to spare. 🙂

But here’s the caveat….I always try to make recipes a bit more “healthy” by swapping out refined sugar for natural sugars like honey, agave nectar or maple syrup. Recently I have been experimenting with gluten-free and dairy-free foods in a quest to tackle allergen free cooking for my husband.

Recently I stumbled upon a secret that vegans and nondairy consumers have known for quite some time….cashew “cheese”. Soak raw unsalted cashews overnight (or at least 4 hrs), puree them in a STRONG food processor or Vita-mix blender, and holy hell, you will get a beautiful cashew custard cream sauce that can be used in a multitude of ways. Ya. I’m not kidding. Those crazy vegans are totally on to something.  Cashew cream is the base for this Raw Cashew Cream Pie which is basically a vegan cheesecake.

I have struggled with calling this dessert a cheesecake, because really…it isn’t. I wish there was a better name for it, maybe Casheesecake?  Cheeshew pie? Come on people…help me out.  I have settled with Cashew Cream Pie. If you have something better, throw it out there and we will discuss it over a slice.

Well whatever it is, it’s deeeelicious. The crust is a combination of pureed Medjool dates (pitted of course), almonds, pecans, cocoa powder, and salt. I’ve experimented with three different flavor variations: (1) Raspberry and Vanilla, (2) Strawberry and Lemon, and (3) Chocolate and Banana. My favorite so far is the Raspberry and Vanilla, but all were fabulous. Because this dessert contains no processed sugars or gluten and is low carb, it will not spike your glucose or sit heavy on your gut (or butt) like most cheesecakes. It’s light yet so filling due to the protein from the nuts.

I hope you enjoy this refreshing and healthier take on cheesecake.

Raw Cashew Cream Pie (adapted from My New Roots), serves 8

Ingredients

Crust:

  • 1/2 cup nuts (I used half almonds and half pecans)
  • 1/2 cup dates, pitted
  • 1 Tbsp cocoa powder
  • 1/4 tsp kosher salt

Vanilla Cashew Cream Filling:

  • 1 1/2 to 2 cups (pre-soaked) raw unsalted cashews, soaked overnight
  • 1/4 cup fresh lemon juice
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (honey or agave nectar would also work)
  • 1 teaspoon of pure vanilla extract

Flavor Options:

  • Berry – Reserve half of vanilla filling and add 1 cup of fresh or frozen berries, such as blueberries, strawberries, blackberries, or raspberries (if using frozen berries, make sure they are thawed and well drained).
  • Banana – Reserve half of vanilla filling and add 1 to 2 ripe pureed bananas.
  • Chocolate – Reserve half of the vanilla filling and add 2 to 4 tablespoons of cocoa powder.
  • Lime – Replace the lemon juice with lime juice.

Instructions

  1. In a food processor, place nuts, salt, and pitted dates and pulse until the ingredients combine into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  Place saran wrap in a 7″ pie pan (spring form pans work best but aren’t necessary) or 8×8″ square baking dish. Spoon crust mixture into pan and press evenly and firmly, making sure that the edges are well packed. Wash and rinse the food processor.
  2. Microwave the coconut oil in a small pyrex dish for 30 seconds until mostly melted. Whisk in maple syrup to combine.
  3. In the most powerful food processor or blender that you own (a Vitamix blender works great but I have a Cuisinart Pro Plus food processor that processed this mixture like a champ and a half), place cashews, maple syrup, coconut oil, lemon juice, and vanilla and blend on high for several minutes or until very smooth.
  4. For a plain vanilla layer, pour half of the mixture onto the crust and smooth with a spatula. With the remaining filling, add berries or banana or chocolate into the processor and blend on high until smooth. Pour this mixture onto the first layer of filling. Place in freezer for about 2 hours or until solid.
  5. To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices.  Store any remaining pie in the freezer.

A Tale of Two Salsas: Basic Salsa and Rhubarb Salsa

Published on by Alissa33 Comments

Oh salsa…so quick. So easy. It makes the best of times. (too cliche?)

With just a few ingredients, you can make dip-heaven. Salsa can take any dish up a notch or three.  Tomatoes are just a starting point for basic salsa. Later in this post, I’ll let you in on some secrets on how to use seasonal produce to make different types of salsa.  Basically, I’m going to change your life.

Yes, it is true.  I love to dip things. I often choose a meal based on its “dipability”.  Don’t judge! It’s one of my oddities….Ok many oddities, but people…it’s a party at every meal!!! And having a great basic salsa recipe is key for anyone to have tucked up their sleeve to pull out for impromptu events.

Because this was my week to host for the Food Matters Project and because of my love for all things dip-able, I chose the easy fresh salsa recipe from Mark Bittman’s the Food Matters Cookbook.  Paaaahrtay!  If you have never made fresh salsa, you are doing it today (or as soon as you can). Ya, I know you may have other crap planned, but guess what….salsa calls….”make me”.  And it’s easy. Dip it or throw it on tacos, or a salad, or on a spoon. Fresh salsa is perfect party food (for my solo party) or perfect to bring along for such occasions as Cinco de Mayo or you can bring it to my house for me to dip!

Garden tomatoes make the best salsa. But even when tomatoes are out of season, you can use canned tomatoes, which is what I did. Mark Bittman’s basic salsa is technically pico de gallo.  I chose to puree the salsa since I used canned tomatoes and because I like the smooth consistency. However, you can leave it chunky, if you prefer.

So let’s break it down. Really there are a few base ingredients that go into making salsa.

Onions + jalapeño + cilantro + lime juice (or any acidic juice really…vinegar works well too).

From this basic formula, you can add several ingredients to make fresh salsa.  Tomatoes are the basic salsa, of course. It will keep for up to a week in the fridge. But I doubt it will even linger that long. I used this salsa on top of eggs, on top of a spinach mushroom quesadilla (so dippable), and with homemade tortilla chips.

But, if you are feeling adventurous, there are other ingredients that you can add to salsa besides tomatoes….. such as seasonal fruit, black beans, or corn.

With spring in full force, RHUBARB has finally flooded the farmers market!!!!  To take full advantage of rhubarb at its peak, I decided to also try to make a rhubarb salsa.  I know, I know, I know…what about rhubarb pie, rhubarb tart?  Just trust me and branch out from the sweet desserts. Rhubarb salsa beckons you. I was so impressed with the outcome. Using the basic salsa recipe as a starting point, I replaced the tomatoes with rhubarb and sweet bell pepper, and then added a tad bit of honey mixed with apple cider vinegar and lime juice. The tartness in the rhubarb salsa is balanced by the sweet honey and complimented by the spicy kick from the jalapeño.

I ate this on fish tacos (so devine and sorry no pictures….they disappeared in my mouth). I also topped my fresh spring salad with it. Heavenly.

In summer, swap out tomatoes for peaches or mangos. In the fall, use granny smith or any other tart variety of apples. You can also swap orange or lemon juice for the lime juice.  Seriously, the options are endless when making salsa. After you make these salsa recipes, you are going to be in deep smit with them. You are welcome.

Don’t forget to check out the other FMP bloggers creations!

Basic Salsa (from the Food Matters Cookbook by Mark Bittman)

  • 1 1/2 cups of tomatoes (or 1 15 oz canned tomatoes, undrained)
  • 1/2 white or red onion
  • 1 jalapeño, seeds removed and diced
  • 1/4 cup to 1/2 cup of cilantro, diced
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • salt and pepper to taste
Instructions for Basic Salsa
  1. Combine all ingredients in a food processor. Puree until well combined.
  2. Taste and add salt/pepper. Chill covered for at least 30 minutes.
Rhubarb Salsa 
  • 1 stalk of rhubarb (1 to 1 1/2 cups), diced
  • 1/4 cup of sweet bell pepper, diced
  • 2 tablespoons of diced white or red onion
  • 2 tablespoons of diced scallions
  • 1 jalapeño, seeds removed and diced
  • 1 to 2 tablespoons of cilantro, diced
  • 1 tablespoon of lime juice
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of honey
  • 1/4 teaspoon kosher salt
  • pepper to taste
Instructions for Rhubarb Salsa
  1. Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.
  2. In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
  3. In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.
  4. Chill for at least 30 minutes.

Egg in a Basket

Published on by Alissa4 Comments

Unfortunately, I am traveling and living out of a hotel right now doing field work for my job. YAY…I actually feel like a wild lion that had been put in a zoo for years and is finally able to go home to the jungle. Except my “jungle” is a landfill construction site…oooooh! Hot, I know.

Anyways, because of my recent “being let back into the wilds of field work” and living out of a suitcase, I was not able to complete the Food Matters Project’s weekly challenge….Roasted Asparagus and White Bean Soup chosen by Adrienn Eats.  Sound delicious, so be sure to check out the recipes on the FMP site, here.

Instead…I present you with one of my all time favorite and easiest breakfasts…..egg in a basket.  Take a piece of GOOD bread, generally 1/2-inch to 1-inch thick. Cut out a circle. Heat some butter in a pan. Throw your bread in the pan. Break the egg into your “basket”. Cook. Flip. Eat. Well…put it on a plate, THEN eat it. Mmmmm.

Have I mentioned to you that I looooove breakfast. And I loooooove eggs. And since I love a good juicy runny egg….and toast, it seems only natural to cook the two together. At the same time. Using fun shapes.

Like Mrs Pac man…

This breakfast takes 5 minutes…..or less….literally.  So try it out, have some fun.

Sorry for the short post, but so is life from a hotel with a terrible internet connection.

Egg in a Basket

Serves 2

Ingredients

  • Nonstick spray or 1 tablespoon of butter
  • 2 slice of good whole grain bread (thicker slices serve as better “baskets”, but mine was 1/2-inch thick and worked fine)
  • 2 eggs
  • a pinch of fresh herbs (such as basil, parsley, tarragon, chives)
  • goat cheese or shredded parmesan cheese (optional)
  • salt and pepper

Instructions

  1. Cut out a small circle inside your toast using a biscuit cutter, fun cookie cutter shape, or simply the top of a jelly jar (should be about a 2-inch diameter circle).
  2. Spray a skillet with nonstick olive oil spray. Heat the skillet for a minute, but don’t let the spray start smoking. If you are using butter, heat 1 tbsp of butter over medium-high heat until the butter begins to foam and subside, but not smoking.
  3. Lower the heat to medium-low. Place the slices of bread in the skillet (may need to do this one at a time depending on the size of your skillet or griddle pan), quickly break the egg in the whole filling with egg white first then carefully add the yolk.
  4. Cook for about 2 minutes, until the bottoms of the egg-baskets are set and golden brown. Add the bread cut-outs to the pan and allow to toast on both sides.
  5. Flip carefully and cook for an additional 1 to 2 minutes for runny eggs or 3 minutes for firmer eggs. Make sure to flip your bread cut-outs too.
  6. Remove from skillet. Top with salt and pepper. If you are feeling fancy shmancy, add some fresh herbs and goat cheese crumbles.

Easy 100% Whole Wheat Seedtastic Bread

Published on by Alissa8 Comments

So, I have had quite a busy few weeks. I was supposed to have this bread ready to post yesterday for Food Matters Monday, but I failed and got behind. But I totally ate this bread for breakfast, lunch, dinner, and dessert for the last several days.  So without much further ado……

I have always romanticized about owning a bakery….waking up early to bake fresh bread and pastries.  Locals coming to get their fresh baked breads every morning…but then there is the problem with me not being a baker of breads.  I had never quite gotten the knack until I learned the No-Knead meathod that Jim Lahey (of famed Sullivan Street Bakery) founded years ago. Since learning this method, I have never gone back. It’s genius. Throw all the flour, yeast, and salt in a bowl…add water…stir…let the shaggy mess rest for several hours (best if is allowed to rise for 12 to 24 hours)…then pull it out of the bowl, roughly shape into a ball or football, then bake. Bam. Delicous, house warming, belly craving bread. Slather butter on it or PB or eat it plain. Daaang.

No kneading and no waiting to see if your bread has risen and fallen then risen and fallen again…none of it….none. It’ll change your life (and your waistband if you bake too many loaves like me..hehe) and save you a poop ton of money. That’s right…a poop ton. Make your own bread and impress friends and family.

Or impress yourself, because really that is all that matters.

Mark Bittman has also used this no-knead method in his Food Matters Cookbook. His recipe, Real Whole Wheat Bread, was chosen this week for the Food Matters Project by Melissa of the Faux Martha. What is great about this recipe, is that there is so many variations…herbs, seeds, fruit…you name it…you can make it. So stop doubting yourself and make some BREAD. Nothing smells better than fresh baked bread. Mmmm…

Now, although the primary recipe is Mark Bittman’s, my baking method is not technically Mark Bittman’s method. I prefer an artisinal appearance or free form with a crusty exterior. I also like smaller loaves, which is why I divided the recipe below into two beautiful football shaped loaves. You can definitely bake this in a loaf pan if you want. But a few years ago, I found a book at an estate sale called “Health Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois that takes the no-knead method to another level, cooking the bread on a baking stone in a super hot oven (450F) and trying to mimik hearth-style baking. You will get professional looking loaves every time and it is super easy.

Before you jump elbows first into bread baking, here are a few notes about bread and the primary ingredients….

1. Yeast hates hot water…it will kill those suckers. So use luke-warm water. This means that the water feels just a little warm to the touch (no hotter than 100 degrees F). Cold water from the tap will work also, but the initial rise time will take much longer. If your water at home has a funky flavor, I recommend buying distilled or filtered water, because your bread will then get the funk…and not a good funk. Otherwise, tap water will be fine.

2. Make sure your yeast is fresh. Store in the fridge to make it last longer. Initial rise times are slower if you use less yeast (1/2 teaspoon versus 2 teaspoons). If you want to speed up the rise time, increase the quantity of yeast up to a 2 teaspoons (one full packet) for the below recipe. If you double the below recipe, use 1 1/2 tablespoons of yeast. If you plan on making a lot of bread, buying yeast in bulk (a jar instead of those pesky packets) will save you money.

3. Boost nutritional value in your breads by using 100% whole wheat and adding healthy seeds within or on top of the bread. Seeds can include sesame, flaxseed, caraway, pumpkin, sunflower, poppy, and anise. To top the bread, paint the surface of the loaf with water before sprinkling the seeds on the loaf.

4. Baking stone – A baking stone will give you the best results for a professional-looking free form loaf. The stone absorbs excess moisture from the wet dough, allowing the crust to become crisp. Mmmm.  Also the weight of the stone helps with heat retention and provides even heating and heat transfer to the loaf.

Sorry for the excessively long post, but it is worth it!  This is why I’m late in posting it. Also, don’t forget to see what the other FMP foodies did with this recipe at the Food Matters Project home page.

Easy 100% Whole Wheat Seed Bread

Yield: Two 1-lb loaves (or one big mama jamma loaf)

Ingredients (this recipe can easily be doubled to make 4 1-lb loaves in order to feed an army)

  • 3 cups whole wheat flour
  • 2 teaspoons of kosher salt
  • 1/4 cup flaxseed meal
  • 1/4 cup sunflower seeds (optional to add additional seeds such as pumpkin, poppy, sesame)
  • 1/2 teaspoon active yeast
  • 1 1/2 cups lukewarm water (must be less than 100 F)
  • Topping: sesame seeds, poppy seeds, sunflower (or whatever you have on hand)

Instructions (seems like a lot of instructions but it is uber easy)

  1. Combine flour, salt, flaxseed, sunflower seeds, and yeast in a medium 5 qt bowl.
  2. Add water and stir with a wooden spoon till combined. The dough should be wet and shaggy and resemble biscuit dough or batter.  Cover (not airtight) with plastic wrap or damp towel. Allow it to rest at room temperature until it rises and collapses (or flattens on top with bubbles) at least 2 hours, but it is best when left 12 to 24 hours. (If your house is cold, turn the oven on to 200 F then turn it off, placing the  dough on the oven to rise).
  3. The dough can be used immediately after the initial rise, or it can be refrigerated in a lidded (not airtight) container and used over the next week. You can lop off smaller pieces and bake smaller portions, storing the rest in the fridge until you are ready for fresh baked bread.
  4. When you are ready to bake the bread, dust the surface of the refrigerated dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quater-turn as you go.  At this point you can either place in a loaf pan or bake on a pizza peel for an artisinal loaf. For the artisinal loaf, place the loaf to rest on a greased cookie sheet (can also dust the cookie sheet with cornmeal). Loosely cover the dough with plastic wrap and allow to rest for 1 1/2 hours.
  5. At leasat 30 minutes before baking, preheat oven to 450 F with a baking stone placed on the middle rack of the oven. Place an empty metal broiler tray on the lowest rack, making sure that it won’t interfere with the rising bread.
  6. Just before baking, dust the top of the loaf with flour and then slash the loaf with a razor or serrated knife with 1/4-inch-deep parallel cuts.
  7. Slide the loaf directly onto the hot preheated pizza stone (or you can place the greased cookie sheet directly on the stone if you can’t slide the loaf off of it). Pour 1 cup of hot tap water into the preheated broiler tray and quickly close the oven door.
  8. Bake for 30 to 35 minutes, or until the loaf is browned and firm. Note: If you used a cookie sheet, remove the bread from the cookie sheet at 20 minutes and bake the rest of the way on the pizza stone.
  9. Remove from the oven and allow to cool on a wire rack before slicing and eating.

Easy Whole Wheat Pizza Dough

Published on by Alissa3 Comments

Years ago, the Jimy Lahey (the owner of Sullivan Street Bakery) released his amazing no-knead method for making bread. It does require planning and allowing the flour-salt-yeast-water mixture to sit in a warm draft-free environment and ferment for 12 to 24 hours.  But it is simply and I have made several amazing batches of bread this way.  Mark Bittman adopted Jim Lahey’s method in the Food Matters Cookbook, slightly adapting it to a whole wheat version of pizza dough. In fact, the March issue of Bon Apetit did the cover story on Lahey’s no-knead pizza dough.

It really doesn’t take much time. In the morning, throw 3 cups of whole wheat flour (I used half white whole wheat and half whole wheat pastry flour), some salt, and 1/2 teaspoon of yeast in a bowl then add 1 1/2 cups of water. Stir with a wooden spoon. Put plastic wrap over it. Set aside. Done.

The pizza dough will be ready for you to work your magic once you get home from work. It will have bubbles on top from the fermentation process. Place the dough on a floured surface and work into small individual pizzas.

No need to spend extra “dough” on take out. Make this a fun experience with kids or friends or yourself. As you can see, I had two great helpers tonight in making individual pizzas. The kids chose their own toppings and they even experimented with an interesting guacamole pizza. Hrmmm.

If you don’t use all of the dough, or change your mind on dinner that night, the pizza dough will keep in the fridge for up to 3 days or in the freezer for up to a month.

See what everyone did with this recipe at the Food Matters Project. The original recipe was chosen by Niki of Salt and Pepper.

Easy Whole Wheat Pizza Dough

Notes: I recommend investing in a good pizza stone! It makes a difference.

Makes: 2  10″ pizzas or 4 individual mini pizzas

Dough Ingredients

  • 3 cups whole wheat flour (I used whole wheat white flour and whole wheat pastry flour)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon active yeast
  • Optional Toppings (olive oil, spicy tomato sauce, fresh mushrooms, goat cheese, fresh herbs, etc.)

Instructions

  1. Place flour, salt, and yeast in a medium bowl. Add 1 1/2 cups of luke warm water. Stir with a wooden spoon until mixture comes together. Should resemble biscut dough. Cover with plastic wrap. Set aside in a warm draft-free spot for at least 8 hours, but preferably 12 to 18 hours. The longer it sits, the better the taste. The dough will keep in the refridgerator for up to 3 days at this point.
  2. When you are ready to cook the dough, preheat oven to 500 to 550 F (or as high as it will go), placing a rack in the upper third portion of the oven and place a pizza stone on the rack. Preheat oven for at least 30 minute (45 minutes to 1 hour is preferable to recreate wood-fired pizza). If you are not using a pizza stone and are using a baking sheet, there is no need to preheat the baking sheet.
  3. Meanwhile, put the dough on a floured work surface. Shape into a rectangle and divide into several small pizzas, gently molding into appropriate sizes.  Dust with flour and set aside on rimless baking sheet or pizza peel that has about 1/4 cup of corn meal on the baking sheet (easy to slide the uncooked pizza dough off). Allow dough to rest while oven preheats
  4. Top pizza with desired toppings (sauce, cheese, veggies). Remember, the lighter the toppings, the better this will be. Loading a pizza with too many toppings can result in a soggy pizza.
  5. To transfer the pizza from the rimless baking sheet to the hot pizza stone in the oven, use small and quick back-forth motions. Slide the pizza from the rimless baking sheet (or pizza peel) onto the hot stone.  Bake pizza for 8 to 10 minutes, then broil on high for 2 minutes, or until bottom is crisp and top is melted and done.
  6. Using the rimless baking sheet, remove pizza from hot stone and  transfer to a work surface to slice. If you have another pizza to cook, allow the pizza stone to reheat under the broiler or at 550 F for 5 minutes. Repeat steps 5 and 6 with remaining pizzas.