This made a very soft yet crunchy bread- I loved it. The maple syrup (replacement for the honey) added sweetness without being too maple-ly. I didn't miss the honey.
Polenta-Sunflower-Millet Bread
The Bread Lover's Bread Machine Cookbook by Beth Hensberger
2-pound loaf
1 1/2 cups water
1/4 cup honey
3 tablespoons sunflower seed oil
3 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup polenta
1/4 cup whole raw millet
1/4 cup raw sunflower seeds
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic or Whole Wheat cycle; press start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
My notes:
I used maple syrup instead of honey.
I used Hodgson Mill cornmeal instead of polenta- I had it and it seems to have a coarser grain.
I made the 2 pound recipe but set the machine to dough. Then I removed the dough and divided it between two loaf pans, let it rise for about 30 minutes or so and then baked it in a 350F oven for about 30 min or so. The 30 is a rough guess- it could have been closer to 45. My kitchen was very warm this day and it was closer to 30 min for the rise in the pans.
Sunday, January 14, 2007
Argentine Black Bean Flat Bread with Chimichurri Drizzle
My goal is to eat no animal protein Mon- Thurs and very very minimal animal protein on the weekend. Not a problem so far- I've been eating lots of salads, greens, and veggies. I also have been eating the old pasta with marinara sauce and black beans and rice. Time to start to branch out and find more vegan type recipes (all my veggie recipes seem heavy in cheese ;) ) and that DH and I both like.
I made this yesterday and we both loved it!
I made this yesterday and we both loved it!
Argentine Black Bean Flat Bread with Chimichurri Drizzle
created by Erin Mylroie, adapted from Cooking Light Jan/Feb 07
1 red bell pepper
1 tablespoon cornmeal
Cooking Spray
1 tablespoon dry yeast
1/8 teaspoon sugar
1 cup warm water (100-110F), divided
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 1/2 cups Black Bean Spread
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
Reduce oven temp to 450F. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic- about 10 min. Place dough in a large covered bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts., 1 hour or until doubled in size. Roll dough into a 14 x 11- inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450F for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
Yield: 16 servings- serving size 1 square
Black Bean Spread
1/2 cup coarsely chopped onion
1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1 (14.5-ounce) organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
Combine all ingredients in a blender and process until smooth. Yield: 3 cups
My notes:
I only put Parmesan cheese on half the flat bread- that made my side without animal protein. I thought it tasted great and didn't miss the cheese!
I also removed about 1/2 cup of diced tomatoes and liquid from the can and replaced it with 1/2 cup hot salsa.
The Chimichurri Drizzle makes this dish!
I would like to try adding whole wheat flour to the crust, adding some lime to the Drizzle, and finding the Muir Glen tomatoes.
Cooking Light (Karen MacNeil) rec malbec wine with this dish.
created by Erin Mylroie, adapted from Cooking Light Jan/Feb 07
1 red bell pepper
1 tablespoon cornmeal
Cooking Spray
1 tablespoon dry yeast
1/8 teaspoon sugar
1 cup warm water (100-110F), divided
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 1/2 cups Black Bean Spread
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
Reduce oven temp to 450F. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic- about 10 min. Place dough in a large covered bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts., 1 hour or until doubled in size. Roll dough into a 14 x 11- inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450F for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
Yield: 16 servings- serving size 1 square
Black Bean Spread
1/2 cup coarsely chopped onion
1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1 (14.5-ounce) organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
Combine all ingredients in a blender and process until smooth. Yield: 3 cups
My notes:
I only put Parmesan cheese on half the flat bread- that made my side without animal protein. I thought it tasted great and didn't miss the cheese!
I also removed about 1/2 cup of diced tomatoes and liquid from the can and replaced it with 1/2 cup hot salsa.
The Chimichurri Drizzle makes this dish!
I would like to try adding whole wheat flour to the crust, adding some lime to the Drizzle, and finding the Muir Glen tomatoes.
Cooking Light (Karen MacNeil) rec malbec wine with this dish.
Diet Change
I haven't been posting much although I cooked up a storm over Christmas break. Why?? Because of the China Study! I don't remember how I heard about the China Study by T Colin Campbell but I read it over break along with Healthy at 100 and others by John Robbins. I think I read about it in the Healthy at 100 book which was mentioned in VegNews mag that I found and liked. I also found a website by Ruth Heidrich and ordered her CHEF (pretty much all about vegan and raw) cookbook and Senior Fitness. I have also read Omnivore's Dilemma by Michael Pollan and Eat to Live and Disease Proof Your Child by Joel Fuhrman (mentioned on the veganlunchbox.com). Add to that What to Eat and Food Politics by Marion Nestle and I feel I've worked towards a degree in nutrition!
I've decided to significantly cut down on processed foods and animal protein. So far so good. The processed foods went out this summer although I miss my Special K with strawberries. After New Year's jerk pork, good bye most animal protein. I'm not vegan- I still will have a bit of cheese or some shrimp/seafood on the weekend- and well, when I visit my in-laws. I paid close attention to Thanksgiving Dinner and Christmas Eve and Day dinners and there was very very little that I would have been able to eat. That will come but not yet.
I found myself craving greens this summer- what's up with that?? I also ate vegan for two days and then entered by diet information into this site http://www.mypyramidtracker.gov/login2.aspx
and was very surprised at two things- how full I felt and how nutritious my two days were. I did get frowny faces for dairy which I found funny! I hate milk although I love cheese.
The challenge will be to cook for me and for my DH who loves loves loves his meat!
So far so good! it's 12/08 and i've gone and edited out my nonvegan recipes- just couldn't take them anymore on this blog.
I've decided to significantly cut down on processed foods and animal protein. So far so good. The processed foods went out this summer although I miss my Special K with strawberries. After New Year's jerk pork, good bye most animal protein. I'm not vegan- I still will have a bit of cheese or some shrimp/seafood on the weekend- and well, when I visit my in-laws. I paid close attention to Thanksgiving Dinner and Christmas Eve and Day dinners and there was very very little that I would have been able to eat. That will come but not yet.
I found myself craving greens this summer- what's up with that?? I also ate vegan for two days and then entered by diet information into this site http://www.mypyramidtracker.gov/login2.aspx
and was very surprised at two things- how full I felt and how nutritious my two days were. I did get frowny faces for dairy which I found funny! I hate milk although I love cheese.
The challenge will be to cook for me and for my DH who loves loves loves his meat!
So far so good! it's 12/08 and i've gone and edited out my nonvegan recipes- just couldn't take them anymore on this blog.
Soup Club
We had two delicious soups last Monday- Split Pea Soup from Vegetarian Cooking for Everyone by Deborah Madison and Italian Wedding Soup by Rachel Ray made by MA.
Split Pea Soup
made my CC
1 1/2 cups split green peas, sorted and rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1/4 cup chopped parsley
1 teaspoon fresh or dried chopped rosemary
1 teaspoon paprika
salt and freshly milled pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts Basic Veggie Stock, or water (I used 1/2 store bought stock and 1/2 water)
Mushroom soy sauce- didn't use this
Chopped parsley, marjoram, or rosemary
1/2 cup small croutons browned in olive oil
Cover the peas with water and set aside.
Heat the oil in a soup pot over medium heat. Add the onion and carrots and saute until the onion takes on some color, about 10 minutes. Add the garlic, parsley, herbs, paprika, and plenty of pepper and cook for another few minutes. Drain the peas and add them to the pot along with the aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first to keep the peas from settling to the bottom. Once the soup comes to a boil, lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick. Remove the aromatics.
Season to taste with soy sauce and/or extra salt as needed. Serve with the chopped parsley and croutons in each bowl.
Can also add 1 bunch of spinach cut into 1/2" ribbons. Stir into the finished soup and cook until wilted.
Split Pea Soup
made my CC
1 1/2 cups split green peas, sorted and rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1/4 cup chopped parsley
1 teaspoon fresh or dried chopped rosemary
1 teaspoon paprika
salt and freshly milled pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts Basic Veggie Stock, or water (I used 1/2 store bought stock and 1/2 water)
Mushroom soy sauce- didn't use this
Chopped parsley, marjoram, or rosemary
1/2 cup small croutons browned in olive oil
Cover the peas with water and set aside.
Heat the oil in a soup pot over medium heat. Add the onion and carrots and saute until the onion takes on some color, about 10 minutes. Add the garlic, parsley, herbs, paprika, and plenty of pepper and cook for another few minutes. Drain the peas and add them to the pot along with the aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first to keep the peas from settling to the bottom. Once the soup comes to a boil, lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick. Remove the aromatics.
Season to taste with soy sauce and/or extra salt as needed. Serve with the chopped parsley and croutons in each bowl.
Can also add 1 bunch of spinach cut into 1/2" ribbons. Stir into the finished soup and cook until wilted.
Wednesday, December 13, 2006
Penne alla Vodka
...from Cook's Illustrated p 10. This was heaven! I've made vodka sauce recipes from Everyday Italian, Emeril, and Rachel Ray. I love Emeril's- before becoming vegan This one is fantastic and I feel the best of the bunch. I even licked my plate ;) I used Rain vodka- my fave. (I first tried it at Buffalo Trace distillery in Frankfort KY- it's an organic vodka made by bourbon people but oh my good!) I substituted a can of chunky crushed tomatoes for the can of whole tomatoes- my personal perference. I added the full amount (1/2 t) of red pepper and a little extra garlic. Unfortunately the store didn't have fresh basil so I subbed some rehydrated Penzeys. What a dinner on a work night- YUM!!!
I used just a bit of rice milk for the creaminess and it worked.
I think I need to try this again with pepper vodka as rec by CI and maybe adding peas like a dish from my local Italian restaurant and maybe...
I used just a bit of rice milk for the creaminess and it worked.
I think I need to try this again with pepper vodka as rec by CI and maybe adding peas like a dish from my local Italian restaurant and maybe...
Soup Club!
I have the recipe for the Red Pepper Soup! A friend made this for the soup club but I have no source for the recipe. She claims it is the easiest soup to make. I loved the flavor :)
Red Pepper Soup
2 onions, peeled and chopped
3 T butter- vegan of course!
6 cups veggie broth
2 10-oz cans roasted sweet red peppers, drained and cut into pieces
1 t salt, if desired
1/4 t ground whiter pepper
2 T chive snippets, to garnish
Place onions and butter in a 3 qt suace pan; cook over medium heat for 8 minutes or until tender. Add broth and peppers. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Season with salt and pepper. Puree with a hand blender. Garnish with chives.
*Soup may be prepared in advance and reheated over moderate heat. Freezes well.
This soup is good but I've made a version where I roast my own red peppers and it's really really good. This is a great example for using whole foods that are minimally processed.
Red Pepper Soup
2 onions, peeled and chopped
3 T butter- vegan of course!
6 cups veggie broth
2 10-oz cans roasted sweet red peppers, drained and cut into pieces
1 t salt, if desired
1/4 t ground whiter pepper
2 T chive snippets, to garnish
Place onions and butter in a 3 qt suace pan; cook over medium heat for 8 minutes or until tender. Add broth and peppers. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Season with salt and pepper. Puree with a hand blender. Garnish with chives.
*Soup may be prepared in advance and reheated over moderate heat. Freezes well.
This soup is good but I've made a version where I roast my own red peppers and it's really really good. This is a great example for using whole foods that are minimally processed.
Tuesday, December 5, 2006
Book Club!
The book- Something I've Been Meaning to Tell You by Alice Munro
The restaurant- Stella's in Alexandria
What a great time! Good friends, good wine, good book, and great presents- what else is there? We wish the friends who couldn't make and who we really missed could have been there.
Noteable quotes:
"Forgiveness in families is a mystery to me, how it comes or how it lasts." p105
"I thought about Mother's life, the part of it I knew. Going to work every day, first on the ferry then on the bus. Shopping at the old Red-and-White then at the new Safeway- new, fifteen years old! Going down to the Library one night a week, taking me with her, and we would come home on the bus with our load of books and a bag of grapes we bought at the Chinese place, for a treat. Wednesday afternoons too when my kids were small and I went over there to drink coffee and she rolled us cigarettes on that contraption she had. And I thought, all these things don't seem that much like life, when you're dong them, they're just what you do, how you fill up your days, and you think all the time something is going to crack open, and you'll find yourself, then you'll find yourself, in life. It's not even that you particularly want this to happen, this cracking open, you're comfortable enough the way things are, but you do expect it." p 99
Next book-
The Many Aspects of Mobile Home Living: A Novel by Martin Clark
The restaurant- Stella's in Alexandria
What a great time! Good friends, good wine, good book, and great presents- what else is there? We wish the friends who couldn't make and who we really missed could have been there.
Noteable quotes:
"Forgiveness in families is a mystery to me, how it comes or how it lasts." p105
"I thought about Mother's life, the part of it I knew. Going to work every day, first on the ferry then on the bus. Shopping at the old Red-and-White then at the new Safeway- new, fifteen years old! Going down to the Library one night a week, taking me with her, and we would come home on the bus with our load of books and a bag of grapes we bought at the Chinese place, for a treat. Wednesday afternoons too when my kids were small and I went over there to drink coffee and she rolled us cigarettes on that contraption she had. And I thought, all these things don't seem that much like life, when you're dong them, they're just what you do, how you fill up your days, and you think all the time something is going to crack open, and you'll find yourself, then you'll find yourself, in life. It's not even that you particularly want this to happen, this cracking open, you're comfortable enough the way things are, but you do expect it." p 99
Next book-
The Many Aspects of Mobile Home Living: A Novel by Martin Clark
Subscribe to:
Posts (Atom)
