Posts Tagged ‘bread’

The mystery ingredient pictured above is cardamom pods. You can also purchase ground cardamom. This spice is used in Chai tea, some sweet breads, and in Indian cooking. I have a Christmas bread recipe that instructs you to put the pods in the milk used in the recipe and then warm it and let them steep for a bit to infuse the milk with flavor.

I have never tried authentic Indian food. I discovered recipes for Garlic Naan and Kheema a couple of weeks ago and since I had all the ingredients on hand decided to make them. We had purchased some frozen garlic naan at Trader Joe's a while back and both of us really liked it. This recipe was good, but I think I made it a little too thick.

Rob liked the Kheema right away. I was skeptical at first but it's the kind of dish that grows on you. I will make this again, especially now that I have a little jar of garam masala in my cupboard. To make the spice blend from the cardamom pods you have to open the pods and then grind the little black seeds (similar to large black poppy seeds). I used a mortar and pestle but you could use a spice grinder if you have one. The directions for the Garam Masala follow the recipe for the Kheema. The advantage of making your own blend is that you can control the heat and leave out any spices that you do not care for. You might want to look around Heather's recipe blog. She has many frugal recipes and some great organizing tips.

So, if you are looking for something new and different for dinner you might want to try this simple dish.

Becka

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It seems like each year there is one crop in our small garden which outdoes itself. This year we have three things in abundance: okra, eggplant, and green beans. I'm already burned out on the eggplants and we have been trying to give them away. I've been freezing the green beans and trying some new okra recipes. Here is one of the new recipes which we have really enjoyed:

Harvest Gumbo

1 Tbsp. olive oil
3/4 cup chopped onion
2 stalks chopped celery
1/2 red pepper, chopped
1 tsp. Italian seasoning
1/2 tsp. dried thyme
black pepper to taste
4-5 cups water
1 1/2 tsps. chicken soup base or 2-3 cubes
1 cup diced tomatoes (I usually use jarred spaghetti sauce)
1/2 lb. sliced kielbasa
2 cups sliced okra
1 1 /2 cups baby lima beans
1 1/2 cups corn
1 1/2 cups sliced green beans

In a large soup kettle heat the oil and then saute the onions, celery, and red pepper. Add the water, tomatoes, kielbasa, and seasonings. Simmer about 15 mins. Add the vegetables and simmer about 15 more minutes or until tender. This makes 6-8 servings and is very colorful and tasty.

And now, a word about the bread in the picture:

A former co-worker of mine has started a bakery here in the area called Simple Gifts Artisan Breads. He has built a wood burning oven in which to bake his delicious breads which he sells at local Farmer's Markets and to some restaurants. A Lebanese man who lives nearby gave him a special seasoning blend and asked David if he would make him some Lebanese bread. David agreed and the man was quite pleased. One week the Lebanese guy didn't come to the Farmer's Market to get his bread and David gave me a loaf of it. The bread was thin and dimpled like Foccacia but had a very interesting flavor which we really enjoyed. Shortly after that first exposure I saw some of the bread at the Pita House (a middle eastern restaurant and grocery here in the area.) I asked the owner Ziad about it and he showed me the seasoning blend and told me it contains sumac (not the poisonous kind), thyme, and sesame seeds, among other ingredients. I bought a small container of the blend and have made the bread a couple of times. I even found a recipe for it in Artisan Bread in Five Minutes a Day. I just use pizza dough which I brush liberally with olive oil and then sprinkle on some of the "mixed zaattar". I then bake it right on the pizza stone. It is delicious for sandwiches or with soup and freezes well. So, if you like middle eastern flavors you might want to try this one.

Becka

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Years ago when we visited Germany we had some delicious pretzel rolls from one of the many excellent bakeries there. We had them here in the states once when we were visiting a restaurant in Findlay, Ohio, where my niece Dena worked at the time. The pretzel rolls were a choice of the breads you could choose for sandwiches. I have seen them recently at Trader Joe's here in town.

When we were visiting Megan this summer she planned for us to make pretzel rolls one day. We had both seen the recipe on the Tasty Kitchen website, but she had gotten around to trying it before I did. I made them again this week and wanted to share the recipe here. Making these rolls is similar to making bagels. You make the dough, let it rise, shape it, let it rise again and then simmer the rolls briefly in a bath of water and baking soda.

After this you brush them with beaten egg, sprinkle with coarse salt and then bake them. This gives them their pretzel-like appearance and taste.

Pretzel Rolls

4 cups bread flour (approximately)
2 tsps. sugar
1 Tbsp. yeast
2 tsps. salt
4 Tbsps. butter, melted
1 1/2 cups warm water (110 degrees)
1/4 cup baking soda
1 egg, lightly beaten
Coarse salt for sprinkling on top

In a large mixing bowl combine the flour, sugar, yeast, and salt. Add the warm water and the melted butter. Mix with dough hook adding additional flour if necessary to make a soft dough. Set aside in a warm place to rise for one hour.

Line two baking pans with parchment paper. Spray with pan spray. (I did not do this and had trouble with one pan sticking.) Punch down the dough and turn out onto a floured surface. Cut the dough into 18 pieces and shape each piece into a smooth round ball. Place on the sheets, cover, (I use waxed paper) and let rise for about 30 minutes.

In the meantime preheat oven to 425 degrees and place two quarts of water in a large kettle and then bring this to a boil. When the dough has risen sufficiently add the 1/4 baking soda to the boiling water and reduce the temperature to a simmer. Carefully add the rolls to the water a few at a time and let them "poach" for about 30 seconds on each side, turning once. Remove the rolls from the water with a slotted spoon and place back on the baking sheets. Brush with the beaten egg and then cut a cross in the center of each roll. Sprinkle with the coarse salt. Bake for about 20 mins. or until well browned. Enjoy your delicious pretzel rolls!

Becka

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As some of you may remember, DH Rob usually bakes something for our breakfast on Sunday mornings. We still have a few blueberries in the freezer from the garden, so this past Sunday he made this delicious Blueberry Coffee Cake. We hadn't had it for quite a while and we both really enjoyed it. Here's the recipe that was originally from Quick Cooking magazine:

Blueberry Coffee Cake
1/4 cup margarine or butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 Tbsps. flour, divided
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup blueberries (do not thaw if using frozen)
3-4 oz. cream cheese, cut into small cubes

Topping:
2 Tbsps. flour
2 Tbsps. sugar
1 Tbsp. margarine or butter

Combine the 2 Tbsps. flour,2 Tbsps. sugar, and the 1 Tbsp. butter with a pastry blender or your fingertips. Set aside.

Grease and flour an 8" square baking pan. Set aside.

In a large mixing bowl cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder, and salt. Gradually add the flour mixture alternately with the milk. Toss the blueberries with the remaining 2 Tbsps. flour. Gently stir the blueberries and the cream cheese cubes into the batter. The batter will be thick.
Spread in the prepared 8" square pan.

Sprinkle the topping on the batter. Bake at 375 degrees for about 30 mins. or until the cake tests done. (Take care not to test in a pocket of cream cheese!)

After Rob made the coffee cake we had half of an 8 oz. block of cream cheese left so I made Boursin. If you have ever purchased it in the store you know that it can be quite expensive -- nearly $5 for a small container. This is quite tasty. It can be used as a spread or in recipes. It also freezes well. I am hoping to try a new chicken recipe that calls for Boursin that DD Megan sent me recently. I'll keep you posted if it turns out well.

Boursin on a Budget

1 clove garlic, pressed, chopped, or minced
3-4 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1/4 tsp. oregano
a small pinch each basil, dillweed, marjoram, thyme, pepper
(I used a grinding of pepper and about 3/4 tsp. Italian seasoning instead)

Cream together all ingredients and then store in the refrigerator until needed. This will keep for about a week in the refrigerator or 3 months in the freezer. You can easily make a larger batch if needed. Use as a spread on crackers or fresh vegetables, in pasta dishes, in mashed potatoes, stuffed chicken breasts, or anywhere else you might use the commercial Boursin.

*Note: You will need to let this warm up a bit before using, especially if you have made it with butter, or it will be too hard to spread.

Becka

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I have always wanted to make bread bowls. I saw a recipe in a cookbook years ago, but just never quite got around to trying them – until this year. A few weeks ago I saw a recipe for Stuffing Bread Bowls on the King Arthur Baker's Banter Blog. This is a wonderful web-site with many great recipes for all of you who like to bake. I filled the bowls with Turkey à la King using up some of our leftover Thanksgiving turkey. Nora, Rob, and I all really liked them, so I am planning to have them again this weekend to help with the remnants of our Christmas turkey.

So, for all of you who need ideas for leftover turkey, here is one you might like to try. The bowls would also be delicious with just about any type of thick soup or stew.

Stuffing Bread Bowls
1 1/4 cups lukewarm water
1/4 cup oil
3 cups bread flour
1/2 cup semolina (you could substitute cornmeal)
2 tsps. poultry seasoning
1 1/4 tsp. salt
1 Tbsp. sugar
1/2 cup dry potato flakes
2 Tbsps. powdered milk
2 1/2 tsps. yeast
1/4 cup sunflower seeds
1/4 cup sesame seeds

Combine all ingredients in bread machine in the order given. Run the machine on the dough cycle.

After the dough has completed the cycle divide into 6 pieces. Round into balls.

Place on a parchment lined baking sheet and let rise one hour. Bake at 350 degrees for 25 mins. Let cool completely.

Slice off the tops of the bowls and then carefully pull out the insides to form a "bowl". The bread that is removed can be dried in the oven and then ground into herbed bread crumbs.

Chicken or Turkey à la King
1 can (6 oz.) sliced mushrooms, drained
1 cup frozen peas
1/2 cup butter or margarine
1/2 cup flour
2 tsp. chicken bouillon
1/4 tsp. white pepper
2 cups light cream or evaporated skim milk
2 cups water
2 cups cubed cooked chicken or turkey
1/2 cup chopped red bell pepper (or about 1/4 c.pimentos from a jar of olives)

In a large skillet cook and stir the mushrooms and red pepper in the melted margarine for about 5 mins. Blend in the flour and pepper. Cook over low heat until the mixture is bubbly. Stir in the water, the cream or evaporated skim milk, and the peas. Bring to a boil, stirring constantly. Boil and stir one minute. Stir in the chicken or turkey. Heat through and serve hot. This was wonderful in the bread bowls, but is also good on biscuits.

How about you — any new ideas for using up leftover ham or turkey?

Whatever you will be eating on Christmas day or the days thereafter I hope you will have a blessed Christmas as we contemplate our Lord's sacrifice in coming to earth.

Becka

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