Monday, March 30, 2009

Cream of Chicken Soup made with Beans

Cream of Chicken Condensed Soup Recipe:
• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

Monday, March 23, 2009

No Knead English Muffin Bread

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 20 to 22 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Recipe summary
Hands-on time:
8 mins. to 12 mins.
Baking time:
20 mins. to 22 mins.
Total time:
1 hrs 28 mins. to 1 hrs 34 mins.
1 loaf

Wednesday, March 18, 2009

Oatmeal Bread

Oatmeal Bread
Better Homes and Gardens New Cookbook

4 to 4 1/2 cups flour (approx.)
1 pkg yeast
1 3/4 cup water
1/3 cup packed brown sugar
3 Tbsp shortening
1 1/4 tsp salt
2 cups rolled oats (quick or regular)

In your mixer add two cups of flour and the yeast, stir and set aside. On the stove top, put water, brown sugar and shortening in a sauce pan and warm over medium heat until the shortening starts to melt. Turn off stove and remove from heat. You are going to add this to your yeast/flour mixture so make sure it's not too hot by sticking your finger in it. If it's too hot, let it sit for a minute to cool. Putting water or any liquid that is too hot into a yeast, will kill the yeast and it won't rise and your bread will be flat. Horrible.

Add your warm (but not hot) liquid into your mixer and turn it on low. Mix for about 30 seconds then stop the mixer and scrape down the sides with a spatula. Then turn on the mixer again and mix for about 3 minutes. Add the oatmeal and then the flour, adding a cup at a time until the dough pulls away from the sides and middle of the mixer (like the whole wheat bread here). When the dough no longer sticks to the sides of the mixer, stop the mixer and put the dough in a lightly greased bowl, cover and let rise for an hour or so until it doubles.

Punch down dough, when you come back, and turn out onto a lightly floured surface. Divide dough in half, then cover and let rest for ten minutes. When the ten minutes is up, shape dough into loaves, using loaf pans, or simply shape into a round and place on a cookie sheet, lightly greased and sprinkled with cornmeal. Cover and let rise 30-45 minutes. Preheat your oven to 375 degrees.

When the dough has almost doubled, place in the preheated oven and cook for 35-40 minutes. When the bread had only cooked for 20 minutes it started to smell done, but I knew it was too early, so I loosely covered the cookie sheet where both my dough rounds were, with a layer of foil.

Posted by Abs at 11:03 AM
Labels: Bread, oatmeal

Friday, March 13, 2009


This Granola was so good!

Homemade granola
from Cookbook Catchall

6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts

Sunday, March 8, 2009

Speedy multi-grain Tuscan Bread

Speedy Multi-Grain Tuscan Bread

2 cups plus 2 tablespoons bread flour
1/2 cup whole wheat flour
2 tablespoons each sesame seeds, flax seeds, millet seeds, & corn grits (plus additional for top of loaf)
1-1/2 teaspoons salt
3 teaspoons instant yeast (that’s 1 packet plus an additional 3/4 teaspoon)
oil as needed

1. Combine flours, seeds, grits, yeast, & salt in a large bowl. Add 1-1/2 cups water & stir until mixed. Cover bowl with plastic wrap, & let dough rest about 4 hours at warm room temp. Meantime, mix about a teaspoon or 2 each of the seeds & grits to use as topping for the bread (I mix a lot of this, put it in an old jam jar, & use for several loaves); set aside until next step.

2. Take plastic wrap off bowl & spread on work counter; lightly oil the plastic wrap. Place dough on it roughly in a rectangle about 5 or 6 inches by 10 or 12 inches. Fold dough in thirds from each end to make a very loose roll (the plastic wrap is most helpful in this endeavor). Spread the mixed seeds & grits over the top; cover with plastic wrap & let rest in a warm still spot for at least 30 minutes more. At the same time, heat the oven to 450F; put heavy covered pot in the oven as it heats. When 30 minutes have passed, carefully remove pot from oven & take the lid off. Roll the dough over on to your hand (plastic wrap again helpful here), & plop it into the hot pot, seam (& seed) side up. Shake the pot a bit, replace the cover, & return covered pot to the oven immediately.

3. Bake with lid on for 30 minutes; remove the lid & bake another 12 to 15 minutes, until loaf is a gorgeous brown & sounds hollow when knocked on bottom.

I hope some will try this–it really is splendid–tasty, fragrant, & altogether satisfying fresh or toasted.
— Leslie Brennan

Quicker No knead bread

(Quicker) No-Knead Bread
makes 1 loaf

3 cups bread flour
3/4 teaspoon regular yeast (not instant)
1 1/4 teaspoon salt
1 1/2 cups water

Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Mark Bittman calls it "shaggy." Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.

When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have. (You can also proof your dough a little faster in the microwave!)

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.

You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220°F.

• Tip: Proof Bread Dough Faster in the Microwave
• Recipe: DIY Butter
• Cooking Tools: Serrated Bread Knife
• Recipe: Herb Butter
• The No-Knead Bread Phenomenon

(Image credit: Faith Hopler for Apartment Therapy)

No-time Bread

No-Time Bread
1 loaf

4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar

In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.

Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom

Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.

Let rest in the microwave for about five minutes.

Microwave for another 25 seconds, then remove.

Let rest and rise for another 15 minutes.

Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

See also:
• No-Knead Bread
• No-Knead Bread in a Hurry

Quicker no knead Bread


I have been making a hybrid NTY/WSJ whole-grain no-knead loaf every few days for the last year. I began with Bittman’s original method, but I wanted a whole wheat version that I could use for my son’s sandwiches. Last Thanksgiving, the WSJ ran the following recipe for a whole-grain no-knead loaf from Art Smith, Oprah Winfrey’s personal chef.

1 package active dry yeast
11/2 cups warm water (100 degrees to 110 degrees)
2 cups all-purpose flour
2 tablespoons honey
2 tablespoons unsalted butter, melted
1 teaspoon salt
1 cup whole wheat flour
1/2 cup uncooked mixed-grain cereal or uncooked old-fashioned rolled oats
Nonstick pan spray

In a liquid measuring cup, whisk the yeast into the warm water until it dissolves. Cover with plastic wrap and set aside for about 15 minutes (the mixture should become slightly foamy on top and cloudy throughout).
Pour the yeast mixture into a large bowl and stir in the all-purpose flour, honey, melted butter and salt until well incorporated. Mix in the whole-wheat flour and the cereal, place a clean kitchen towel over the top of the bowl and place the bowl in a warm place away from any drafts to double in size, about 1 hour.
Fold the dough with a spatula to deflate it. Grease a 9-by-5-inch loaf pan with the pan spray and transfer the dough to the pan. Cover with the kitchen towel and set aside until the dough has doubled in size, about 25 minutes.
Preheat the oven to 375 degrees. Bake until browned and until the loaf sounds hollow when the top is tapped, about 35 minutes. Remove from the oven and the pan and cool on a wire rack before slicing and serving.

I noticed that the recipe’s dry/wet proportions were similar to Bittman’s, so I decided to use Smith’s recipe, but Bittman’s technique (hot oven with hot covered pot). I am very happy with the results and love that I can make the bread in the evening after work.

I eventually bought a vintage Glasbake (i.e., Pyrex) loaf pan with a lid on Ebay; whole grain does work better in a loaf pan. I highly recommend a covered loaf pan. Has Bittman tried his whole-grain version in a covered loaf pan?
— Amy Silliman

blender pancakes

Thursday, March 5, 2009

Best ever rolls

1 1/4 cups milk
3/4 cup water
1/4 cup potato pearls, dry
2/3 cup margarine or butter
1/2 cup sugar
1 1/2 teaspoon salt
1 package active dry yeast or 2 tablespoons dry yeast
2 eggs, well-beaten

Bring 3/4 cup water and 1/4 cup milk to a boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potatoes, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refrigerate until needed. When ready to bake, shape as many rolls as desired in preferred form (Parker house, cloverleaf, etc.) Brush with melted margarine/butter and let rise in a warm place 1 hour or until light. Bake in hot oven 400 degrees for 15-20 minutes. Makes 3 1/2 dozen medium rolls

How to make cake flour


Take 1 cup all-purpose flour, and remove 1 tablespoon flour and replace with 1 tablespoon cornstarch. Mix well together and sift. It is now ready for baking.

Ground Beef Cracked Wheat Casserole

1 lb. hamburger
1/2 onion or 2 tablespoons dried onion
1 teaspoon salt
1 teaspoon poultry seasoning
2 cups boiling water
3/4 cup cracked wheat, uncooked
1 can tomato soup
dash of pepper

Pour boiling water over cracked wheat. Brown onions and meat in a fry pan, using a little more fat if necessary. Add salt and pepper. Add soaked wheat. Add soup and poultry seasoning and mix thoroughly. Place in a greased casserole dish and bake at 325 degrees for 1 hour to 1 hour and 20 minutes.

Testing comment: My kids loved this. Next time I will double the recipe. Be sure not to drain the water off the wheat. It cooks out in the oven.

Wheat Scones

2 packages yeast
3/4 cup warm water
2 tablespoons sugar
3 1/4 cups warm buttermilk
2 slightly beaten eggs
6 tablespoons oil
1 tablespoon salt
3 teaspoons baking powder
1/2 teaspoon soda
6 1/2 to 8 cups whole wheat flour

Mix yeast and sugar in warm water and set aside until bubbly. Mix remaining ingredients (except flour) together; add yeast mixture. Add enough whole wheat to make a medium soft dough. Dough should leave the sides of the bowl. Mix well and let rise one hour. Then cover and refrigerate from 1/2 day to 4 days. Punch down as needed. Remove from fridge 10 minutes before using. Knead slightly. Pinch off golf ball size pieces and pat or roll out 1/3 to 1/2-inch thick on lightly floured surface. Fry in one-inch of hot oil.

Whole Wheat Blender Muffins

1 cup cooking oil
2 eggs
2 cups brown sugar
2 cups milk
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla

Mix all ingredients except flour in blender. (Hold out some milk if it is too much for the blender.) Pour in 4 cups whole wheat flour. Stir until well-mixed. Bake at 375 degrees for 20 minutes. Makes 2 1/2 dozen muffins.

For a healthier version, use 1/2 cup oil, 2 egg whites, 1 1/2 cups brown sugar, 6 tablespoons regular powdered milk, 2 cups water, 1/2 cup applesauce or cooked squash or pumpkin, and salt, soda, and vanilla as above.

Testing comment: Good. It's even better with butter and honey.

Corn Tortilla

1 cup wheat flour or white
1 cup cornmeal
3/4 teaspoon salt
2 tablespoons oil
2/3 cup warm water

Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.

Wednesday, March 4, 2009

No Knead Ciabatta Bread

4 cups flour
1/4 tea. yeast
1 1/2 tea. salt
2 cups warm water

Stir with spoon or hands, dough will be sticky, let sit in the bowl on the counter covered with foil 18 hrs. With a spatula punch down & fold dough into the center on top of itself going all around the bowl. Spray a counter with water put plastic wrap over it."the water holds the saran wrap down." then put the dough on the plastic wrap and stretch it into oblong shape. Oil a cookie sheet and sprinkle with cornmeal using the plastic wrap to help place the dough on the cookie sheet roll the dough onto the cookie sheet. if the dough mis-shapes just stretch back to the oblong shape and then sprinkle with flour. Cover with a towel and let rise for 2 hours. Place in a preheated 425 oven and bake 35 to 45 minutes until

Creamy Bean Soup


1 onion

1/2 of an 8 oz. pkg. of low fat cream cheese

Storage Ingredients

2 cups dry pinto beans

1/2 cup mild salsa or taco sauce

salt to taste

Rinse off 2 cups of dry pinto beans and soak in 2 quarts of water overnight. Drain all the water, rinse beans thoroughly, and place in crock-pot. Chop the vegetables and add to crock-pot with beans. Cover with 2 quarts of fresh water. Cook on low for 6-8 hours or until the beans are fully cooked and soft. Remove 1 cup of the broth and set aside. Add the cream cheese, salsa, and salt. Puree the soup in a blender until smooth. Add some of the reserved broth to achieve the desired consistency. Serve with warm tortillas or corn chips and additional cream cheese and cilantro if desired.

If, for any reason, I was not able to purchase fresh ingredients from the grocery store, this soup recipe would still provide a viable meal for my family. I would simply substitute dehydrated carrots and onions for the fresh vegetables and then add 1/2 cup of dry powdered milk to replace the cream cheese that’s originally called for.

Tuesday, March 3, 2009

Pita Bread

1 package of yeast, or quick rising yeast (2 1/4 teas.)
1/2 cup warm water
3 cups all purpose flour (can use Wheat flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar (can use 1 Tbl. honey)
1 cup lukewarm water
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
User Reviews

Overall Rating: 5 out of 5

Delicious!!, February 5, 2009
By thgink

"My first try at making pitas was a success! It is easy, but time consuming. Allow at least 4-5 hours and then no distractions once you start to bake the pitas. I used a pizza stone to bake them on. Make sure it is hot as the directions say.

The only thing that was different than in the directions, was the raising time. I let the dough raise 2 hours, less than the directions said, because it was ready.

It made 8 nice sized pitas. Make sure you follow the storage bags directions the minute they come out of the oven. Have 4 bags ready, 2 in each bag."

Navajo Tacos--Scones

Makes 3 tacos. Increase amounts per persons to be served.

1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup water
3/4 teaspoon baking powder
2 tablespoons shortening
1 serving refried beans (1 cup reconstituted)

Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.

Hot sauce for Navajo tacos:
1/2 cup tomato sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 teaspoon dried onion
1/8 teaspoon cilantro
1/2 teaspoon salt

Mix and serve over Navajo tacos.

Testing comment: Our family really liked these.

Monday, March 2, 2009

Vegetarian Cowboy Beans-CrockPot

Vegetarian Cowboy Beans in the Slow Cooker
Estimated Cost: $5.00
1 tablespoon olive oil
1 onion, very finely mined
4 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks of celery, peeled and chopped
1 (4 ounce) can diced green chilies
1 small minced jalapeno
2 teaspoons chili powder
2 cups dried pinto beans
2 (14 ounce) can petite diced tomatoes, undrained
5 cups water
Pour oil into the bottom of the slow cooker. Add all ingredients to the slow cooker; stir, and cook on high for four to six hours, or on low for 8 to 10 hours. Season to taste with salt and pepper. Serve beans with shredded cheese and corn bread if desired.