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Posts Tagged ‘bread’

Italian Sandwich on Rosemary Focaccia

January 14, 2013 by erinRD
Welcome to another month and another year of Secret Recipe Club!

This month I was assigned Searching for Spice, which is run by Cornia who lives in the United Kingdom! Her blog is full of wonderful recipes including some delicious curry recipes that I’ll being trying soon since my husband is a huge fan of curry!

Her recipes are usually in Metric so I had to convert to Imperial measurements. It wasn’t too difficult and many of her recipes are listed with its weight. For example, the flour in this recipe is listing in grams. I have read that measuring with weight is more accurate than volume. So it was an interesting lesson! I used this website to help with the conversions!

Anyway, I chose this delicious Rosemary focaccia from her recipe list. It made the house smell absolutely wonderful!!
Italian Sandwich on Rosemary Focaccia

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Author: WholesomeRD
Ingredients
- 3 cups bread flour
- 1½ teaspoons active dry yeast
- 1 cup lukewarm water
- ½ teaspoon salt
- 1 teaspoon dried rosemary
- 2 Tablespoons olive oil, divided
- 1 clove garlic
Directions
1. Put all the ingredients, except the garlic and 1 Tablespoon of olive oil in the breadmaker. Put on the dough setting.
2. When it finishes, remove and put the dough in a lightly oiled dish. Cover with a damp towel and leave to rise for about an hour.
3. Spray a baking sheet with cooking spray. Knead the dough for about a minute and use your hands to press it flat onto the baking sheet. Cover with saran wrap and leave to rise for another hour.
4. Preheat oven to 400 degrees. Crush the garlic clove and add remaining 1 Tablespoon of olive oil. Dip the end of a wooden spoon into the oil and use it to make indentations in the dough. Then drizzle the oil over the bread and use a pastry brush to spread it around a bit.
5. Bake in the oven for about 45 minutes or until slightly browned at the top.
Nutrition Information

Serving size: 6 Calories: 270 Fat: 5.5 Carbohydrates: 48 Sodium: 200 Fiber: 2 Protein: 7 Cholesterol: 0

3.1.09
To make the Italian sandwich I cut the focaccia bread sideways and added pepperoni, salami, smoked turkey, provolone cheese, balsamic vinegar, red onion, tomato and spinach! It was delicious!
Category Sandwich | Tags: bread,focaccia,Italian,provolone,rosemary,salami,sandwich | 7 Comments
Zucchini Bread

July 1, 2012 by erinRD

1 cups all-purpose flour
2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce or 2 mashed ripe bananas
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini
1 cup chopped walnuts (optional)

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flours, salt, baking powder, soda, and cinnamon together in a bowl.

Note the addition of the baby monitor while I cook and bake now!

3. Beat eggs, oil, applesauce, vanilla, and sugars together in a large bowl.

Instead of mashing the banana in a bowl, mash it in its peel before you add it to the recipe!

Add sifted ingredients to the creamed mixture, and beat well.

Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for ~60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Serves 24.

Nutrition Notes: Subbing half the oil for applesauce or bananas not only cuts the fat, but adds more natural sweetness so that you can use less sugar! Perfect!

Taste Test: Delicious and moist! This makes 2 huge loaves so make sure to share the love! I gave some to my pals Jess and Kev when their cute doggie Penny stopped by for the night to play!

I’ll leave you with a few pictures of my little munchkin.

Daddy and Dylan

buddha baby

Category Uncategorized | Tags: bread,dessert,zucchini | 2 Comments
Secret Recipe Club: Irish Soda Bread

March 12, 2012 by erinRD

Adapted from The Tasty Cheapskate

Just in time for St. Paddy’s Day! This bread is delicious – especially warmed with a little butter on top! As soon as I saw this on Jean’s blog, I knew I had to try it for Secret Recipe Club this month! The Tasty Cheapskate is a unique blog where Jean really tries to cut down on the expenses of grocery shopping for her family of 6! Although eating at home is much cheaper than eating out, her site really made me look at my own grocery bill a little more closely!

When I was studying to become a Registered Dietitian, we had to create healthy meals for a family of 4 under $3 I believe, and that was certainly a challenge! Looking through Jean’s blog brought me back to my college days! It’s interesting to see how you can change your habits and become more thrifty by just calculating how much food costs in each recipe.

Luckily, all of the ingredients in this recipe are found in most kitchens already! If you don’t have buttermilk on hand, remember to sub 1 cup of milk + 1 Tablespoon of vinegar for each cup of buttermilk. In this recipe, you’d use 2 cups of regular milk + 2 Tablespoons of white vinegar in place of the 2 cups of buttermilk!

3 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoon salt
1/4 cup sugar
1 teaspoon baking soda
2 cups buttermilk

Directions:
1. Preheat oven to 375 degrees. In large bowl, combine flour, sugar, salt and baking soda.
2. Stir in buttermilk.

Mix as well as possible with a spoon and then knead the dough with your hands as much as possible. It should not be so wet that it can’t form itself into a ball. If it is, add another 1/4 cup flour.
3. Pat into 1 round and place on a greased baking sheet. Use a sharp serrated knife to slice a cross deeply into the top of the bread, about 1-inch deep.

Bake ~ 45 minutes or until the loaf is firm on top and when you tap the bottom, feels hollow. Remove from the oven and cool on a wire rack for about one hour before serving. Makes 12 slices.

Taste Test: I was a little concerned at first because the outside of the bread looks very dry and a little crumbly. But I cut into the bread and the inside was moist and soft – perfectly delicious and just like the bread in Ireland! I want to book a trip to go back there!

Easy to make, simple ingredients and perfect to pair with your Irish dinner!

Category Uncategorized | Tags: bread,Irish,Irish Soda Bread,secret recipe club,St. Patricks Day | 26 Comments
Whole Wheat Herbed Bread

September 22, 2011 by erinRD

Adapted from Bon Appetit as seen on “How Sweet It Is”

Ingredients

1/4 cup (1/2 stick) of unsalted butter
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1 Tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, pressed or minced
1 teaspoon black pepper
1 3/4 cups buttermilk
1 egg white, beaten

Directions

1. Preheat oven to 375 degrees F, making sure the rack is in the middle of the oven. Heat the butter in a small saucepan over medium heat, whisking continuously until golden, about 3-5 minutes. The minute you see little brown specks form at the bottom of the saucepan, remove from heat.
2. In a large bowl, combine flours, oats, salt, pepper, seasonings, baking soda and powder, brown sugar and garlic together. Pour in buttermilk and butter and stir with a fork to bring together.

3. Knead dough for a few minutes in the bowl, until dough is silky and no longer sticky. Form into a ball and press down. Place on an un-greased baking sheet. Brush with beaten egg white and sprinkle with additional seasonings and black pepper if desired. Cut an “x” into the top of the dough that is about a 1/2 inch deep.

4. Bake bread for 50 minutes, or until the top is golden brown and the middle is set. Let cool for 30 minutes, then serve with butter. Serves 12.

Nutrition Notes

Taste Test

Wholesome Husband was especially fond of this bread – he must have told me 5 times during dinner that he liked it. It was crunchy on the outside and chewy on the inside. The herbs also gave it a wonderful flavor! I served it with Potato Leek Soup and it was delicious!

Enjoy!

Category Uncategorized | Tags: bread,herbed bread,starch | 1 Comment
Dark Rye Bread

May 20, 2011 by erinRD

TGIF!

Bridesmaids was raunchy but hilarious! Definitely recommended!

This weekend is my brother-in-laws 19th Birthday so we are celebrating with a family night on Saturday! But tonight I am going to a cooking class with my mom – a Mothers Day present from me! It’s at the Chopping Block in Chicago! Here is the class description:

“The Napa Valley is lush with beautiful produce that makes a perfect marriage with the robust freshness of Napa wines. Enjoy a sampling of seasonal, wine-country inspired fare. Asparagus and Leek Bisque with Crispy Bacon; Roasted Chicken with Fig Balsamic Glaze; Fennel-New Potato Salad with Roasted Garlic Vinaigrette; Rhubarb Cupcakes with Lavender Whipped Cream. During class you will receive one tasting portion each of white and red wines that we have selected to accompany specific courses. Sip on a complimentary glass of bubbly while the chef works their magic in the kitchen.”

I can’t wait! I’ll try to grab some pictures if I can!

Dark Rye Bread
Adapted from All Recipes

1 1/8 cups water, lukewarm
1 Tablespoons molasses
2 Tablespoon canola oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 Tablespoons packed brown sugar
1 Tablespoon unsweetened cocoa powder
1 teaspoon caraway seed
2 teaspoons yeast

Directions:
Bread maker
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. Select the Basic cycle, and press Start.

By Hand
1. Let the yeast “bloom” in 115 degree water, then added the yeast/water mixture, molasses and oil to the dry ingredients.
2. Kneading for about five minutes on a floured surface.
3. Sprinkle a baking sheet with cornmeal.
4. Form dough into an oval and place on baking sheet covered with a towel. Let rise for about an hour in a warm spot.
5. Preheat oven to 375 degrees and baked for about 40 minutes.

Nutrition Notes:

Taste Test: I have always loved rye bread. Toasted with a little butter, it makes the perfect breakfast! So when I found some rye flour, I knew that I had to make some delicious fresh rye bread in the bread maker!

Have a fantastic weekend!

Category Uncategorized | Tags: bread,rye,rye flour,yeast | No Comments
Cheesy Rosemary Popovers

February 6, 2011 by erinRD

Happy Superbowl Sunday! Since the Bears are out of the Superbowl, I really don’t care who wins this game. I’m busy in the kitchen today and the husband and I are going to a friends house tonight for the game. Personally, I enjoy the Puppy Bowl more than the game. Shhh don’t tell my husband!

I have some great recipes coming this week for you guys! In the meantime, enjoy your gluttony today!

Cheesy Rosemary Popovers
Source: Great Eats with Petes

2 large eggs (or sub 4 egg whites)
3/4 cup skim milk
1/4 cup water
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped
1/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Spray muffin tin with non-stick spray.
3. In a large bowl whisk together eggs, milk, and water.

4. Whisk in flour and salt until combined (it is ok if it is a little lumpy – I won’t tell). Then add in your rosemary and grated cheese.

5. Pour batter into muffin tins about 3/4 the way up and bake for about 45 minutes.

6. Be sure to serve warm!

Nutrition Notes: Numerous health benefits have been associated with rosemary. Traditionally, it was always believed to stimulate and enhance memory. It is used for digestive problems, circulatory problems, pain, neuralgia, spasms, wounds, eczema, rheumatism, and depression. Also rosemary is used in combination with St. John’s Wort and ginkgo biloba, to improve disorders associated with brain inflammation (Source).

Taste Test: These are very dense but have a wonderful taste, especially if you love rosemary as much as I do. The egg to flour ratio makes the texture almost seem like a soufflé. The husband LOVED these and ate 3 for dinner. I served them with shrimp and they were perfect for sopping up the delicious sauce. I think these would also be excellent with eggs as well!

Category Uncategorized | Tags: biscuits,bread,popovers,rosemary | No Comments
Snow Day and Chicken Shiitake and Wild Rice Soup

February 2, 2011 by erinRD

Well, they weren’t messing around when talking up this blizzard in Chicago. Lake Shore Drive was shut down last night (and still is!) leaving almost 1000 vehicles stranded and other roads were shut down. We have 6+ foot snow drifts and white-out conditions. Needless to say most people are taking a snow day today. Here is a cute little video of our husky Keenan enjoying the aftermath of the snOMG blizzard:

[youtube=http://www.youtube.com/watch?v=smn1UTJ4ALo]

I was going to pound out another 3 miles on the treadmill today but shoveling the sidewalks took 2 hours and was a great workout in itself! What else is there to do on a snow day?

Let’s warm up with a big pot of soup.

Chicken Shiitake and Wild Rice Soup
Adapted from Gina’s Skinny Recipes

1 Tablespoon butter
1 onion, chopped
3 garlic cloves
1 Tablespoon flour, whole wheat
8 cups (64 oz) fat free low sodium chicken broth
1 cups water
2 chopped carrots
2 celery stalks
4 skinless chicken breasts, whole
4.5 oz long grain rice and wild rice combo, packaged (I used Rice-a-Roni)
1/2 cup barley
3.5 – 4 oz. shiitake mushrooms, sliced
salt and fresh pepper, to taste

Directions:
1. Melt butter in a large pot on medium heat, add onion and garlic and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.
2. Add chicken broth, water, carrots, celery, and chicken, cover and simmer 20 minutes. Add wild rice mix along with it’s seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.
3. Remove chicken from pot and shred with two forks, return to pot, add more water if too thick, adjust salt and pepper to taste and serve.

Nutrition Notes: The Chinese have used Shiitake mushrooms medicinally for over 6,000 years. An active compound contained in these mushrooms called lentinan is known to have numerous benefits – strengthening the immune system, helping to fight infection and disease. Lentinan has been shown to be even more effective than prescription drugs when fighting the flu and it even improves the immune status of individuals infected with the HIV virus. Shiitake mushrooms have also been shown to protect against heart disease, stomach cancer, and lower cholesterol.

Taste Test: The husband said “This is the perfect after blizzard dinner” haha! He also said it was one of the best soups that I’ve ever made and I agree! It was hearty, warm and absolutely delicious.

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I know I said that I made my favorite bread in my bread maker a few days ago, but I found an even better one:

Honey Oat Bread
Adapted from All Recipes

1 cup lukewarm water
1 tablespoon olive oil
1/4 cup organic raw honey
1 teaspoon salt
1/2 cup rolled oats
1 cup bread flour
1 1/3 cups whole wheat flour
2 teaspoon active dry yeast

Directions:
1. Place ingredients in bread machine pan in the order suggested by the manufacturer.
2. Select Light Crust or Basic setting, and press Start.

I found this honey at Trader Joe’s and it’s amazingly yummy!

The husband says this was his favorite bread so far too and I agree! This was a damn GOOD cooking day! Enjoy!

Category Uncategorized | Tags: bread,chicken,honey,lentinan,rolled oats,skiitake,soup,wild rice | 1 Comment
Rolled Oat Bread

January 30, 2011 by erinRD

What a gloomy Sunday in Chicago. Apparently they are talking about a huge snowstorm mid-week. Huge as in feet of snow! We shall see…

My mom gave me a bread machine for Christmas and I love it. I have had fun making whole wheat bread for sandwiches, fruit filled breakfast breads, yummy cinnamon rolls and the list goes on and on. The biggest reason why I didn’t make much bread previously was the fear of making dough. I think that’s the hardest part about making bread or anything with yeast. This bread machine has a “dough” function so it just makes the dough for you so that you can bake it in your oven if you chose to do that. The dough always come out perfectly – not too sticky and not too dry.

She got me this bread machine from Food Network.

I think most of them are pretty similar so unless you own a bakery or something, I’d just purchase one that does basic functions. Now let’s make some bread!

Rolled Oat Bread
Adapted from: All Recipes

1 1/4 cups lukewarm water
2 tablespoons olive oil
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Directions:
1. Add ingredients to bread machine pan in order recommended by your manufacturer.
2. Put on regular or white setting.

Nutrition Notes: Let’s take a peek at rolled oats – soluble and insoluble fiber, slows digestion, good source of nutrients, high in protein, cancer-fighting properties, helps to lower LDL cholesterol levels. A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as oats, helps prevent heart disease. Have I convinced you to add rolled oats to your diet yet?

So what’s the difference between rolled oats and steel cut oats? They are from the same plant, just cut differently. Rolled oats are steamed slightly to make them cook faster, but otherwise, they aren’t much different from steel cut oats. Steel cut oats have a nuttier flavor, the texture is much like mushy rice and they take a lot longer to cook. Their nutritional comparison is nearly identical but steel cut oats are less processed so many people tend to choose to eat them over rolled oats.

Taste Test: This is my favorite bread so far to come out of my bread machine. It’s soft in the middle and has a nice crust on the outside. It really tastes like fresh bakery bread! Enjoy!

Category Uncategorized | Tags: bread,breadmaker,oats,rolled oats,steel cut oats | 1 Comment