Thursday, June 11, 2009

Our Daily Bread

There is nothing lovelier than walking into a kitchen that is rich with the aroma of fresh bread. I bake bread often, but not every day. At our house we prefer a bread rich in wheat germ, but based on white flour. This is my favorite recipe... I dump everything in the kitchen aid and mix it up.

(basic dough for loaves or rolls)
Adapted from LLL’s “Whole Foods for Whole Families”
Makes 2 loaves of bread or 48 rolls.
Oven Temp: 350°

  • 2 cups warm water
  • 1-2 cups dry milk (optional)
  • 1/3 cup brown sugar
  • ½ cup butter
  • 1 ½ teaspoon salt
  • 2 to 4 eggs
  • 2 tablespoons yeast
  • 1 cup wheat germ
  • 6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.

Let rise about one hour. Shape into loaves or rolls. Place in baking pans. This recipe makes 2 loaves of bread or 48 rolls. Let rise about 1 hour ( a little less for rolls. Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

Thursday, June 4, 2009

Cooking for Two

Before our house fills up again in September Dave and I will experience a season practicing for an empty nest. Jack has his own apartment, Elisa, Scott, Meg and Tim will all be at camp and we will be home alone! It has its good points as well as the bad.

One drawback I have discovered is that after feeding a family for 28 years I don't know how to cook for two. Nor do I have any casseroles or baking dishes that are right for two portions. I tried to make a casserole today and it looks like we will be having wild rice and chicken at lunch for a while! I was wanting something warm and creamy for dinner since here on the 4th of June it is 62 degrees F! So with the ingredients I had on hand, this is what I came up with.

Wild Rice and Chicken Casserole

  • 1 package of wild rice mix
  • 1/2 cup long grain rice
  • 3 1/2 cups water
  • 1-2 cups cooked chicken
  • 1 package steamer vegetables
  • 1 8 oz. package grated Swiss cheese
  • 1/4 tsp. dill

Microwave rice mix, seasoning and rice 12 minutes on high power, then 20 minutes on 50% power.

Microwave one package of Steamer veggies of your choice. I used a broccoli, carrot, edamame mix.

Mix the hot rice and vegetables with some cooked chicken, 1 can cream of mushroom soup, 1 cup chicken broth, dill and 8 oz. grated Swiss cheese. Top with buttered bread crumbs if you like them. Bake at 350 degrees F for about 20 minutes until the sauce us bubbly.

This makes enough food for 4-6 people... definitely overestimated on that one! But it is a filling dish that stretches a little bit of chicken.