Category Archives: Recipes

Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Flat bread loaf

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Slices were a bit tough though very tasty.

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

French toastFrench toastFrench toast

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Daily Bread Baking

Daily Bread Baking – how hard can it be?  With the right flour, it’s easy!  Tracking down non-hybridized wheat or ancient wheat varieties grown and processed in the United States without the use of unnecessary chemicals and not sprayed with glyphosate (think Roundup) at harvest is much harder than it should be.  But i found a couple sources.

The most recent and i’m very excited about this one is from Sunrise Flour Mill in North Branch, Minnesota.  Mrs. Glanville pointed out in her quick response to my question via their website that she and her husband are the millers, not growers.  Yet, her husband takes the time to visit and vet the growers from whom they purchase the Red Turkey variety of wheat they use.

Easy Heritage Yeast Bread

So, when my flour arrived, i found the above recipe and set about making the bread.  I made a loaf and it did not rise as i thought it should.  I had weighed my ingredients and had the water just right.  I broke the rules by using my Kitchenaid Mixer with dough hook for kneading.   However, the loaf was excellent taste and disappeared quickly.

Another stab at it, but i increased the yeast to 1 tsp vs 1/2 tsp like before, but this time i kneaded by hand.  Same result as before.

The third time was a charm and resulted in a stunningly attractive and delicious loaf.  I got this now.  What did i do differently?  Below is my recipe.

HERITAGE YEAST BREAD

Ingredients:

  • 3 ½ cups (1lb  or 450 g) Heritage White or Bread Blend Flour Weighing ingredients is the most accurate way to bake.
  • 1-2 tsp Sea Salt
  • 1 1/3 cup lukewarm tap water (10- 12 oz (300 G)Chlorine-Free Water 75-80 degrees F
  • 1 tbsp Active Dry Yeast

Instructions:

Mixing and Kneading

Using a large spoon or fork, stir the liquid into the flour. When all the water has been added it will be a rather sticky lump. With wet hands, knead the dough by pushing, pulling and stretching it. After kneading for a few minutes, the dough will become less sticky and wet, beginning to look like a bread dough. Go ahead and grab a bit more flour to alleviate stickiness if needed.

Proofing

Cover and let sit on the counter for 1- 2 hours. This is proofing time (the dough is rising). It will rise more quickly if the kitchen temperature is 70+F. if it is less than 70 F it will take longer which is the reason for the 1-2 hour range.

Final Proofing

Now the dough needs to be handled gently so as to not deflate it. Round it up and shape it into an oblong loaf.  Place in a bread pan that has been oiled with both butter and olive oil. Use this combination for best release. Cover the dough to keep it from drying out. Leave it on the counter and let it proof while the oven heats, about 30-45 minutes.

Baking

Preheat oven to 375 F.

Place dough in the preheated oven and bake for about 35-45 minutes.

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Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

ZUCCHINI BROWNIES

INGREDIENTS:

  • ¼ cup applesauce
  • ¼ cup olive oil
  • 1 ½ cups sugar
  • 1 tbsp vanilla extract
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 cups finely shredded zucchini
  • 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

  • Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
  • In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
  • Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
  • Fold in zucchini by hand. Allow batter to rest for 5 minutes
  • Add in chocolate chunks and stir again. Batter should appear more wet
  • Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

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Molasses, Ginger, and Zucchini

Once in a very great while, i make a substitution in a recipe and it works!  This is one.  Still working on those uses for zucchini.

I simply substituted half the butter with shredded zucchini and no other changes.  If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.

Gingersnap Cookies (Soft & Chewy)

Prep Time: 15 mins   Total Time 25 mins   Serves 24

INGREDIENTS:

  • 1 cup white sugar
  • 1 cup butter*
  • 1 egg
  • ¼ cup molasses
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ cup sugar on a plate for later

DIRECTIONS:

In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes.  Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand.  Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball.  On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.

Bake at 350°F for 10-12 minutes on cookie sheet.  Adjust time as needed.

*during zucchini season, try substituting squeezed out shredded zucchini for half the butter.  It is excellent!

 

 

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

Mandoline, spiralizer, garlic press
My home raised garlic from last year is small, so it took some time to get enough to make good flavor. Healthy garlic.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
  • While saute, slice onion and add to skillet, mince garlic and add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.

Zucchini and Onions

Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

 

Zucchini & Cheese Casserole

What a delicious surprise this recipe is i found in an old recipe book a good friend gave me.  In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one!  Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.

Zucchini & Cheese Enchiladas or Casserole*

Ingredients:

  • 2 tbsp butter
  • 4 tbsp flour
  • 1 tsp chili powder (optional)
  • ½ tsp ground cumin
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese
  • ½ tsp salt
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced or pressed
  • 1 large bell pepper chopped (optional)
  • 6 cups chopped zucchini
  • 16 to 18 corn tortillas
  • 2 cups chopped tomatoes

Directions:

In a saucepan, melt the butter over medium heat.  Stir in the flour, chili powder, and cumin to make a thick paste.  Add the milk, a little at a time, using a wire whisk.  Slowly add the cheese, stirring constantly until cheese is melted.  Season with salt and pepper.  Remove from heat and set aside.  Preheat oven to 400˚F.  Heat oil in a large skillet over medium heat.  Add the onions and garlic and sauté for 5 minutes.  Add bell pepper and zucchini and sauté 2 more minutes.  Add ¼ cup of water, cover, and steam veggies until tender.  Remove vegetables from heat, and drain excess liquid.  Gently mix in 2/3 of the cheese sauce.  Lightly oil a 9×13-inch baking dish.  To assemble, place two tortillas side by sade at one end of the pan.  Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas.  Place filled enchiladas seam-side-down in the pan.  Continue in this manner until you have filled the pan.  Spoon remaining sauce on top and garnish to tomatoes.  Bake, uncovered, for 20 -25 minutes.  Serves 8

*I prefer making this as a casserole since it’s much easier.  i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture.  Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.

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Home grown zucchini, canned diced tomatoes (my tomatoes are WAY behind in growth), and i found this Masienda brand of Masa Harina, bought it and LOVE it, then flavor is awesome.
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Casserole ready to pop into the oven.
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Rolling Prairie Cookbook available from several vendors but published Rolling Prairie Farmers Alliance in Northeast Kansas.

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Corned Beef & Corn on the Cob

Tough to top this delicious lunch for today!

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Corned Beef

Sandra Best from her days of preparing food for the sheep shearing crew in Longreach, Queensland, Australia

INGREDIENTS: 

  • 5 lb rolled rump roast
  • 4 1/2 quarts of water
  • 2 lbs coarse salt

DIRECTIONS: 

Heat water to dissolve salt then let cool completely. Stab thawed roast about 60 times with a long-tined meat fork. Pour salt water into a #2 ceramic crock and submerge roast into it. Weight down the roast with a brick or whatever. Place crock in a cool place and cover with kitchen towel. Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).

To cook:

Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch. Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch. While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4-cup vinegar. Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).

Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot. Or let cool and slice off for sandwiches to take to work.