Wednesday, September 30, 2009

Fool Proof Wheat Bread

This is a great way to start using your food storage of wheat! They showed us how to make it at an Enrichment Night. It was very easy!

Contributed by Kim

Before you start, preheat oven to 200 degrees.

2 cups warm water
21/2 tsp sea salt
2 Tbsp oil
1/4 cup honey
1 heaping Tbsp dough enhancer
1 Tbsp yeast
41/2 - 5 cups wheat kennels
(can use store bought wheat flour)

Freshly grind wheat into flour (medium setting). Add water and 2 cups flour in mixing bowl with dough hook. Mix together. Add oil, honey, yeast and salt. Mix briefly. (if your wheat is old you might want to add 2-3 Tbsp gluten) While mixer is on add flour until the dough starts to pull away from bowl. It needs to be a little sticky. Knead with dough hook for 10-12 minutes. Spray 2 loaf pans with cooking spray, then shape dough into loaves. Put in oven TURN OFF OVEN and let rise for 20-25 minutes or until double in size. Turn oven on to 350 and bake for 30 minutes or till golden brown.

If kneading by hand, turn dough out on a wet counter (not floured) and knead adding more water to prevent sticking, until there are no bubbles in the dough, about 12-15 minutes. I'm sure this is a great arm workout! :)

Monday, September 14, 2009

Pasta Salad

(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)

Contributed by: Karen
(Served at the Pickett Picnic 2009)
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
Whisk together.

This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!

I like to use:
12 oz bag tri-color spiral noodles
Cherry tomatoes
Green onion (I've used a red onion for more flavor)
Cheese (I've used Parmesan or Feta and both are yummy!!)
Chicken (I add chicken because I/we eat this as a meal.)
Olives (I've used Mediterranean olives, and oh my...)
Avocado (so yummy)
Fresh garlic (can't go wrong with that, but not to much)
Splash of Balsamic vinegar

Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!