Posted by alisa on February 26, 2010 | 23 Comments
Ah, it had seemed like forever since I baked a fresh loaf of bread. My husband had some toast cravings, so I eagerly walked to the store for the necessary supplies. That is when I spotted the spelt flour. I have always loved the taste of whole grains, but something about the light sweetness of spelt always wins me over.
Though we both loved my Hearty German-Style Spelt Bread, I was craving something a bit lighter in taste for this week’s breakfast bread. I opted to adapt the very simple recipe from Arrowhead Mills Spelt Flour, but since I had just purchased a 1 lb bag of good organic cinnnamon ($4 – no joke!), I also decided to spike the loaf with a touch of spice.
Unfortunately, I didn’t pay close attention to the quantity of the recipe from the get-go. This makes an 8 x 4-inch loaf, while I only have 9 x 5-inch loaf pans. Now this is something that always baffles me. Why are so many bread recipes written for 8 x 4 loaf pans when 9 x 5 loaf pans are sold everywhere?! I seriously cannot find an 8 x 4 pan in any of the stores around here.
The recipe still came out nicely, but my husband had this look of concern when he saw the freshly baked loaf sitting in the pan on the counter. I toasted two slices for him and with a smile he said, “This is good, not at all hard like I expected.” Because the loaf was so squat, he thought it was going to be uber-dense. He didn’t realize it was just a recipe that was too small for the pan!
I topped his toast with his favorite, nut butter and jelly, and mine with a homemade honey spread – hmmm, maybe I should share that recipe too?
Of course, this is still a “hearty” bread. Not a speck of those white-processed flours within, so do not expect fluffiness. But, it is tasty, and a recipe I will be working with more to really make it my own. For now, here is the recipe for you to enjoy …
Simply Cinnamon Spelt Bread
At present, I still enjoy making all of my bread recipes by hand, but this loaf can also be made in a bread machine. I have included those instructions (from Arrowhead Mills since I haven’t tried it!) also. This recipe is Egg-Free, Dairy-Free, Soy-Free, Nut-Free, and optionally Vegan.
- 2-1/4 Teaspoons or 1 1/4-ounce Package Active Dry Yeast
- 1 Cup Warm Water
- 2 Tablespoons Honey, Agave Nectar, or Sweetener of Choice (I used honey)
- 2 Tablespoons Extra-Light Olive Oil, Grapeseed Oil, Melted Coconut Oil, or Light-Tasting Oil of Choice (I used the olive)
- 3 to 3-1/2 Cups Whole Grain Spelt Flour, divided (I actually used Bob’s Red Mill as the local store didn’t have Arrowhead Mills)
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Salt
Combine the yeast, warm water, sweetener and oil in a large mixing bowl, and let it sit and “proof” for 5 to 10 minutes.
Add 1.5 cups of the flour, plus all of the cinnamon and salt. Mix for a minute (I used a hand mixer) until it is well combined.
Cover the bowl with a damp cloth and let the loose dough sit for 30 minutes to an hour in a warm place to rise. It should double in size.
Beat in the flour gradually, and begin kneading it with your hands as the dough gets stiff. The original recipe called for 3-1/2 cups of flour, but I only used 3 cups plus 2 tablespoons, and the dough was a good consistency – smooth, just a touch sticky, but not sticking to my hands and easy to knead (the full amount would have made it too tough). So I suggest adding 1-1/2 cups and then adding in the final 1/2 cup as needed.
Shape the dough into a loaf shape that will fit nicely into a greased loaf pan (preferably 8×4-inch!). Cover it with that damp cloth and let it rise for about an hour in a warm place (I tend to make bread when I am in the kitchen cooking or doing prep anyway, so I place the loaf on top of the oven if it is on – this is a nice warm spot).
Preheat your oven to 350ºF and bake the loaf for 30 to 40 minutes. Once done, the crust will have a nice deep brown hue, but not burnt.
Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.
BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer’s instructions [since I haven't tested it, I would suggest using the full 3.5 cups of flour as recommended in the original recipe]. Bake on shortest cycle (NOT quick bread cycle). If loaf falls and craters during baking cylce, decrease water slightly next time.
Yields 1 8×4 loaf or 1 squat 9×5 loaf
Happy Baking AND Eating …
Posted by alisa on February 21, 2010 | 14 Comments
As my husband and I were checking out in the Whole Foods line-up, I spotted them, miniature dark chocolates from Lake Champlain. I inquired on the price and the checker responded, “59 cents … they are really good.” My husband piped up with a stern “You don’t need that right now.” Don’t worry ladies, it wasn’t a weight implication, he just knows how we both seem to be at constant battle with our sugar cravings. I backed off, knowing he was right.
But time passed, as we stood and waited … the checker made a major error when scanning in some items, and we ended up being “those people” who hold up the line … when it is really busy, of course. And isn’t it ironic that when the lines are piling up, the manager is nowhere to be found to override a simple charge? Regardless, the checker was very apologetic, and she must have seen me ogling those chocolates the whole time, because just as we were leaving, she handed two of them to my husband and said, “Here you go. These are for your patience.” My husband thanked her and said that his wife would be very grateful. He knows me all too well.
I know, just a 59 cent item, but it did mean the world to me … both the excellent customer service (thank you Whole Foods, we shall return) and getting to discover these marvelous chocolates. I had never sampled Lake Champlain before, and though I tend to like dark chocolate that is 60 to 70%, this 80% chocolate was heavenly. It was smooth, deep, rich, and had just the right amount of sweetness. Some really dark chocolates are too chalky and bitter for my tastes, but these were seriously soothing. Yes, my husband graciously gave both of those chocolates to me, and I confess that I didn’t hesitate to take them!
This is not frugal chocolate mind you; it is a splurge. But, when you are watching your pennies, those $.59 minis are extremely satisfying! Just wanted to share, as I assume a few (okay quite a few) of you are dark chocolate fans like me. So what is your favorite brand / type of chocolate? Do tell! I think we would all love to know.
Sorry FTC, this review is on Whole Foods, and I will be buying these chocolates with my hard earned cash (for a special treat of course) in the future.
Time for dessert …
Posted by alisa on February 16, 2010 | 8 Comments
Three weeks have flown by since my last post, and I wish I could say I have been extremely productive during that time, but in reality, life just got the better of me. With little time for creativity, I have been turning to quite a few staple meals (okay, we have been going out for Vietnamese and Chinese quite a bit too) … one of which is this great stir-fry recipe that I have altered over time from Andrea’s Recipes.
Enjoy this recipe and the others while I track down Dr. Evil and get back my kitchen mojo!
Best Chicken & Broccoli Stir-Fry
We often make this stir-fry sans rice, so the recipe as written makes a modest amount of sauce that is slightly thick. If you like the flavor and want more for your rice to soak up, feel free to double the sauce, or simply thin it with another tablespoon or two of chicken broth. My husband also suggested adding cashews. I keep forgetting to do this, but it would probably be excellent, so give it a whirl if you wish!
This recipe is Dairy-Free, Egg-Free, Nut-Free (without the cashews), and optionally Gluten-Free.
- 1 lb Boneless Skinless Chicken Breasts
- 2 Tablespoons Cornstarch, divided
- 1 Tablespoon Dry Sherry
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Tablespoons Low-Sodium Soy Sauce (use wheat-free tamari for gluten-free – may be a wee bit saltier, so start with just 1 T and add more as you see fit)
- 2 Tablespoons Oyster Sauce (use a GF brand for gluten-free)
- 2 Tablespoons Regular or Low-Sodium Chicken Broth
- 1 1/2 Teaspoons Sugar or Sweetener of Choice
- 1/8 Teaspoon Ginger Powder
- Few Shakes of Crushed Red Pepper (about 1/8 to 1/4 teaspoon)
- 12 Ounces Lightly Steamed Broccoli Florets (see below for directions)
- 2 Tablespoons Refined Sesame Oil, Peanut Oil, Vegetable Oil, or other High Heat Oil
- 2 Garlic Cloves, minced or 1/2 to 1 Teaspoon Crushed Garlic
- 3 Cups Cooked Rice (brown, white, your choice) to Serve
Slice the chicken breasts across the grain into strips that are about 1/4-inch thick. In a bowl, toss the chicken with 1-1/2 tablespoons of the cornstarch, sherry, salt, and pepper. Set aside while you prepare the sauce and broccoli.
Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes. Alternately, you can place the florets in a bowl and cover them with boiling water. Cover and allow to sit while you prepare the sauce and begin the chicken. Drain when ready to use. – This is my cheat method when I don’t feel like getting the steamer out.
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sugar, ginger, crushed red pepper, and remaining 1/2 tablespoon of the cornstarch. Set aside.
In a wok or large skillet, heat the oil over medium-high to high heat. Add the chicken and stir-fry until it is white, about 3 to 5 minutes. If it threatens to stick, add a little chicken broth or water as you stir to keep things moving. Add the garlic, broccoli, and sauce. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes. Serve with rice.
Yields 3 to 4 dinners
P.S. ~ The chopsticks are optional, but I highly recommend them …
