Italian Sun-dried Tomato and Feta Sourdough Bread

Italian sundried-tomato, feta sourdough breadI found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

1/2 cup sun-dried tomato

1/2 cup feta

2 teaspoons Italian seasoning

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, tomatoes, feta and Italian seasoning.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.

Apple Butternut Squash Soup

Apple Butternut Squash SoupThis vegetarian soup is so delicious!  I love that it’s made with mostly all veggies and apples and is so satisfying!  This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.

Recipe

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered

water

2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat.  Add the chopped onions and curry.  Turn the heat down to medium low, cooking the onions for 15-20 until softened.  Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper.   Cook for 35-40 minutes until softened.  Puree with an immersion blender or use a regular blender to mix well.  Add the apple juice and more salt to taste.  Serve with Rosemary Rustic Loaf

Homemade French Bread

Homemade French BreadThis recipe is from my mother’s kitchen.  I love the soft chewy inside and crusty outside of this bread!  It’s a perfect companion for many meals including soups and Italian dishes.  Sometimes I like to replace one or two cups of all-purpose flour for a cup(s) of barley flour, giving it a lighter texture and flavor.  You can make it anyway you want, but I recommend at least using half the amount of flour called for as all-purpose flour for rising purposes.

Recipe

makes 2 loaves

2 1/2 cups warm water

1 tbsp. active yeast

2 tbsp. olive oil

2 tbsp. sugar

1 tbsp. sea salt

6 cups flour

In an electric bowl fitted with a paddle attachment mix together the water, yeast, oil, sugar and salt.  Allow yeast to dissolve.  Add 2 cups flour and mix together.  Switch to a bread dough hook and add the remaining flour.  Let rest for 10 minutes.  Stir down and repeat 4 more times.  This process of rising and stirring builds gluten and gives the bread great texture!  Divide dough into two equal parts and roll out onto an oiled surface into 9×12 rectangular shapes.  Roll into a log, pinching the edge and sides down to seal.  Let rise until doubled.  Just before baking cut slits into the top of each loaf and brush with melted butter.  Bake at 400 degrees for 20-25 minutes.  Let cool slightly and serve.

 

Rosemary Honey Pound Cake

Rosemary Honey Pound CakeI would have to say rosemary is one of my most favorite herbs.  It’s right up there with butter in making just about any dish better!  This rich dense pound cake is lovely all by itself, but is also very good with an extra drizzle of honey and herbal tea.

Recipe

Rosemary Honey

1 cup honey

3 sprigs fresh rosemary

In a small sauce pan heat the honey and rosemary on very low heat.  Bring to a gentle simmer for 5 minutes and set aside.

Rosemary Honey

If you have two weeks before you plan on making the pound cake try making your rosemary honey in the warmth of a south facing window seal by placing the sprigs of rosemary in honey.

Pound Cake

1/2 pound butter (2 sticks), softened

1  1/4 cups  organic sugar

4 large eggs

2 tablespoons rosemary honey

2 tablespoons fresh rosemary chopped finely

2 teaspoons vanilla extract

Zest of one lemon

2 cups cake flour or (7/8 cup + 2 tablespoons corn starch (per cup))

1 teaspoon sea salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees.  Prepare a bread loaf pan with Pam spray or grease with butter.

In an electric bowl fitted with a paddle attachment, cream butter and sugar.  Add the eggs, honey, vanilla, rosemary and zest and beat until combined.  Add the flour, salt and powder.  Mix until combined and pour into the loaf pan, smoothing the top.  Bake for 50-60 minutes.  Make sure the cake is done by inserting a toothpick or knife and make sure it pulls out clean.  Cool for 15 minutes and then invert onto a baking rack.  While still warm, pour the remainder of the rosemary honey on top of the cake.  Allow to completely cool and serve with your favorite herbal tea.

Batter Dinner Rolls with Orange Roll Variation

Orange RollsThis is a long time family recipe!  The regular batter roll recipe came from my grandma Marilyn and the orange variation is from my mother.   Both are wonderful for just about any meal, including dessert!   The batter rolls (and orange variation) are very simple to make.  All pictures show the orange variation, but the batter roll instructions are posted as well.  This recipe makes 24 rolls, but is easily doubled.

Recipe

1  1/4 cup milk

1/4 cup organic sugar

1/4 cup butter

2 eggs

1 tablespoon yeast

1 teaspoon salt

3 1/2 cups cups all-purpose flour

 

In a medium sauce pan heat butter, milk and sugar just until the butter is melted.  Beat the eggs in an electric mixer.  Add the milk mixture to the eggs very slowly.  Add 2 cups flour and mix.  Add the yeast and salt, mix.  Add the remaining 1 1/2 cups flour.  Knead for 4 minutes.  Dough will be sticky.  Allow to raise until doubled, about an hour.  On a floured surface divide the dough in half and knead a few times shaping into a ball.

Orange Rolls 4

Roll each ball of dough into a 10-12 inch round disc.  Spread melted butter onto the surface.

 

Orange Rolls 3

For orange rolls, mix together 3/4 cup sugar and 4 tablespoons orange zest.  Spread onto dough.  Cut the disc into 12 equal pie slices with a pizza cutter.

 

Orange Rolls 2

Roll each piece from the outside in, pinching the end to the bottom so the rolls don’t come apart when baking.

 

Orange Rolls 1

Place rolls onto a jelly roll pan that has been greased.  Brush the tops of the rolls with more melted butter and let rise until doubled, about 30-45 minutes.  Bake in a 400 degree oven for 15-20 minutes.

 

Orange Glaze

While the rolls are baking make the glaze for the orange rolls.  In a large sauce pan boil for 6 minutes the following ingredients:

3/4 cup sugar

1/2 cup sour cream

2 tablespoons orange juice concentrate or juice of 2 oranges and 4-5 drops orange essential oil

1 stick butter

Let cool slightly and pour over cooled rolls.  Enjoy!

 

 

Sourdough Rosemary Flatbread

Sourdough Rosemary FlatbreadThis flat bread is so good!  It has the perfect combination of tartness from the sourdough, savory from the rosemary and saltiness from the sea salt.  It’s simple to make and you don’t have to worry about making pretty loaves.  This bread goes perfectly with any soup!

Recipe

1/2 cup sourdough starter

2 cups lukewarm water

1/4 cup olive oil

2 tablespoons chopped rosemary

2 tsp. salt

5-6 cups whole wheat flour

Combine the starter, water, oil and salt in mixer.  Add 5 cups flour, then continue adding more flour until the dough “cleans” the sides of the bowl.  Knead for 10 minutes.  Transfer the dough to a glass bowl and cover with plastic wrap.  Allow to rise for 6-10 hours.  (I usually do this at night and then make the bread in the morning).  Once the dough has risen, divide in half.  Prepare 2 jelly roll pans with Pam spray.  Pat one half of the dough into a rectangular shape inside the pan with your hands.

Sourdough Rosemary Flatbread 1

Press fingertips into the dough to make divets.  Drizzle olive oil and sprinkle coarse sea salt and freshly ground pepper onto the dough.   Let raise for an hour and bake at 375 degrees for 25 minutes.

 

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese SandwichesAs the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year.  It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all.  The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book!  This recipe is so good and very comforting!  It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan.  Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven.  You can do it one of two ways.  Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through.  Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender.  Add to large sauce pan over medium heat.  Add your cream or milk and bring to a simmer.  Serve warm with fresh avocado slices and with grilled cheese sandwiches!

 

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl.  Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich.  Grill over medium high heat and serve warm with soup.

 

Growing and Using Rosemary

Rosemary Plant

Rosemary is one of my most favorite herbs!  I love the smell and flavor in many sweet and savory dishes!  I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies!  Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil.  However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water.  If you can keep the soil in between the extremes you will have success.  I like growing the variety of rosemary called “Arp”.  It is supposed to get through our cold Utah winters in the northern region.  I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection.  In dry winters it may need to be watered once a month.   Rosemary loves fertile soil and full sunlight, although it can tolerate some shade.  Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth.  If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

 

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

 

 

Infused Rosemary Oil

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle.  Try making your own!  It is so easy and inexpensive!  Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely.  Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread.  You can also do this over the stove top if you need the oil sooner.  Just warm the oil on low heat for 30 minutes with your herb of choice.

9-Grain Cracked Sandwich Bread

9-Grain Cracked  Sandwich BreadThis is practically a fool proof recipe for anyone starting out making their own bread!  It’s wholesome delicious and can be altered for any sour dough recipe too!  I love it’s soft texture and sweet nutty flavor.

9-Grain Cracked Sandwich Bread

2 cups boiling water

1 cup 9-grain cracked cereal

3 tablespoons honey

3 tablespoons organic canola oil or melted butter

2 cups spelt or whole wheat flour

2 cups all-purpose flour

1 envelope or 2 1/4 teaspoons instant yeast

1 1/2 teaspoon salt

 

Boil water in a tea kettle or pot.  Measure out 2 cups of the hot water and pour over the cracked cereal in a large bowl.  Cover with plastic wrap and let stand for 30 minutes.  Add the honey and oil or butter.

In a large electric bowl fitted with a dough hook mix the flour, yeast and salt.

Add the cereal mixture to the flour in the bowl fitted with the dough hook and mix until the dough pulls away from the sides of the bowl.  Add an additional 1/2 cup of flour if it is too sticky.  Let knead for about 6-8 minutes.  Cover and allow to rise for 1-2 hours until doubled in size.

Place dough onto floured or oiled surface and knead with your hands a few times.  Roll out into a rectangle shape.  Roll with hands from one end to the other, pinching of the end and tucking in the outside edges to make a loaf shape.  Place in a prepared loaf pan that has been sprayed with a non-stick oil.  Cover and let raise until doubled, about 40-60 minutes more.

Heat the oven to 350` and bake the loaf of bread for 45 minutes.  Cool in the pan for 15 minutes and then flip out onto a wire rack and continue to let cool for another hour before serving.

Zucchini Bread 3 Ways!

Zuchinni BreadIt’s that time of year when the zucchini is coming out of our ears in the garden!  There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all!  I came across a  fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread.  The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini.  Smooth in prepared pan and bake for 55-65 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.

 

Chocolate Chocolate Chip Zuchinni BreaadThis one is really a dessert.  You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini.  Smooth in prepared pan and bake for 50-60 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.

 

Cranberry White Chocolate Orange Zuchinni BreadThis recipe is one that reminds me of the beginning of fall!  The flavors of orange, spices and cranberries with white chocolate are just wonderful!  A fabulous  treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate.  Smooth in prepared pan and bake for 55-65 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.