Monday, September 20, 2010

More Bread

This is a wheat bread recipe I got off of allrecipes. It's not whole wheat, but it's a new favorite. It makes 3 loaves, but I only have two loaf pans so I made rolls for the third batch and they were yummy too!
Wheat Bread

Ingredients3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted (I use Eart Balance Vegan Butter)

1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Thursday, September 9, 2010

Coconut Curry

This recipe is awesome! My kids ate it up, I loved it and my husband swears he could eat it every day!

Plus, it's a crock pot recipe, so it's super easy. You know the kind, put it in the crock and let it go.


It's adapted from a huge (seriously HUGE) recipe book I stole from my mother-in-law. It's all about slow cookers, one dish meals and crock pots. That's my kind of cook book.

If you've never used Jasmine Rice, try it out! It's so aromatic while you're cooking it, and the flavor is awesome! I don't use it with everything, but when you're cooking a dish like curry, that has a lot of flavor and spices, it's great to use a great rice like Jasmine.

This dish would be great with Karen's Thai Mango dessert found here:

This recipe was written to be used with salmon, but it was awesome on chicken too.

Coconut Curry

1 tbsp. oil
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp. ground ginger
1 cup coconut milk
2 tsp. cumin
1 tsp chopped cilantro
1 pound chicken, diced
2 tsp. chili powder
1 tbsp. rice wine vinegar
1/4 tsp. salt

The recipe asks for about 5 steps, but I never totally follow the recipe, so....just dump it all in. I put the oil and chicken in first and just sprinkled the spices over it, then poured the liquids over that and cooked it on low for 3 hours.

That's why I love crock pot dish, one step!