Wonderful Raisin Bread!

I'd had such good results with my latest sandwich bread recipe that I had to try a variation… and after a couple tries I got it right!!

Ingredients:
  15 oz Bread Flour (by weight)
  1 1/2 tsp Salt
  6 oz very warm Water (hot as your tap will get it)
  3 oz very warm Milk (I use my tiny microwave for 55 seconds)
  1 1/2 tsp Active Dry Yeast
  1 1/2 Tbl Honey
  1 1/2 tsp Olive Oil
  1/4 cup Brown Sugar
  1/4 cup Raisins
  1 1/2 tsp good quality Cinnamon (I like Penzey's Vietnamese)
  1/4 tsp freshly grated Nutmeg
  1/8 tsp freshly grated Cloves
  1 Tbl Butter, divided

You will also need:
  Spray Olive Oil
  Large (7 cup) sealing plastic container (Ziploc ones work great)
  Additional Bread Flour for hand kneading & forming (after first rise)
  Loaf Pan
  Parchment Paper to line the loaf pan (use those Origami skills)


In the bowl of a stand mixer (instructions based on my Kitchenaid model, you can hand mix & knead if you're so inclined) place: Bread Flour and Salt - hand mix these together to combine, then create a bowl-shaped space in the middle for the wet ingredients.  

Put hot Water & Milk in the bowl-shaped space, sprinkle the surface of the liquid with the Yeast, allow Yeast to dissolve for about a minute and then stir it in to the milk/water.

Add Olive Oil & Honey, then mix all the ingredients together using the mixing paddle on the mixer on the slowest speed, for about 10-15 seconds.  Remove the mixing paddle & replace with the dough hook.  Cover the bowl with a towel and let sit for 30 minutes (autolyse).

Knead the dough using the stand mixer, I set my model to about 2-3 (a low setting) and let it knead for about 2-3 minutes.

Spray the plastic container & inside of lid with Olive Oil, remove the dough from the mixer and put it in the container, press down, spray the top of the dough with Olive Oil, close the container and wrap it in a tea towel.  Let the dough rise in the container in a warm area (I like 72F) for about 35 minutes, or until the dough is doubled in size - you may need to burp the container a couple times, you may also hear it "pop" if it burps itself.

While the dough is rising mix together the brown sugar & spices.

Turn out the dough onto a well floured board, knead lightly and flatten into a rectangle with the short sides being a little narrower than your loaf pan.  Spread 1/2 of the Tablespoon of Butter on the dough, top with the brown sugar/spice mixture, top with the raisins.

Starting at one of the short ends, roll the dough into a loaf.  Place the loaf in the parchment paper lined loaf pan, spray with Olive Oil, cover with a tea towel and let it proof for an hour.  At the start of the proofing set the oven to 350F, this will ensure the oven is at the proper temperature.

After the loaf is raised melt the other 1/2 Tablespoon of Butter, brush the top of the loaf (don't split the top for raisin bread).  Bake for 45 minutes at 350F.  When baking is complete remove the loaf from the oven, remove the parchment paper and allow to cool well before slicing (slightly warm is fine).

This type of loaf keeps best in the refrigerator, it is wonderful sliced and toasted for breakfast.

My first attempt had about twice the amount of sugar/spice/raisins & was wonderful but more like a cinnamon roll loaf than raisin bread… I think I see a cinnamon roll loaf in my future.  Until then, enjoy!!

Moroccan Root Vegetable Stew

This is a book I LOVE… it's a vegetarian Soup Cookbook… And I've loved everything I've tried so far…  If you love soup you should get this book!!

My soup is an adaptation of the recipe in the book titled "Stewed Root Vegetables with Moroccan Spices" - the original is meant to be served over rice and isn't as much of a soup…. but I started making this as a soup & it's my personal favorite.

The ingredient list may look a bit daunting, trust me when I say it's worth the effort… and unless you have a big group to eat it you'll have leftovers.  You'll need a very large stock pot, and a very large crock pot - if you only have the typical sized ones I suggest cutting the recipe in half.  You'll also need a Mortar & Pestle or some other means of grinding whole spices.

Ingredients, in order of appearance:
  1 Tbl Cumin seeds
  1 1/2 tsp Sea Salt
  1 tsp ground Turmeric
  1 1/2 tsp ground Cinnamon
  1/4 tsp ground Cayenne
  Spray Olive Oil
  2 large Yellow Onions, chopped
  3 cloves Garlic, crushed
  1 pound Turnips, peel on, cubed
  1/2 pound (8 oz) Parsnips, peel on, cubed
  1/2 pound Carrots, peel on, sliced
  1/2 pound Yellow or Red Potatoes, peel on, cubed
  1 1/2 pounds Butternut Squash, peeled & seeded, cubed
  2 medium Fennel Bulbs, chopped
  3/4 pounds (12 oz) Tomatillos, husked, quartered
  2/3 cup Raisins
  2 Jalapeño peppers, seeded, diced
  3 Tbl fresh squeezed Lemon Juice
  4 cups Vegetable Broth
    (I use 4 cups water + 4 tsp Better Than Bouillon Vegetable)
 

Like with many of my recipes I sometimes vary the ingredients a little… so feel free to substitute...

In a small saucepan toast the Cumin seeds until they start releasing their fragrance… if it starts to smoke you've toasted more than needed but it will still be ok (I know, it's happened to me)…

Grind the Cumin seeds in a Mortar & Pestle, transfer to a small bowl.  Add the Sea Salt, Turmeric, Cinnamon, and Cayenne, mix together and keep to the side.

Spray a large Stock Pot with Olive Oil, add the Onions and sauté until the onions are translucent.

Add the garlic and sauté a couple minutes more.

Add the dry spices, stir in well & allow to warm for a minute.

Add in vegetables, everything from Turnips to Tomatillos in the list above, stir well so that the vegetables are coated with the spices.

Add in the remainder of the ingredients, stir.  Note: at this time it will seem that there is not enough broth, there is enough (trust me), the vegetables will release a bit of moisture as they cook.

Bring to a boil, stirring frequently, then lower to a simmer & cover.  You may want to use a potato masher to push the vegetables down into the broth.  Allow to simmer for an extensive time, 45-60 minutes or so, stirring every 5-10 minutes (and pushing down as needed).

As soon as the vegetables are all tender it's ready to eat… but I like to let it "stew" even longer.  So at this point I transfer it into the Crock Pot, set to Low, and allow it to slow cook & continue to develop it's flavor until we're ready for dinner.  I'll typically start this at lunch time so we'll have a no-fuss dinner ready whenever we are.

Light French Toast… Yum!!

Since I now have a wonderful White Bread recipe - better than you can get at the store, by far - I decided to make myself some light French Toast this morning… and I hadn't had French Toast in a very long time!!

I sliced up some of my bread… mixed up a little Egg Beaters with some dry spices (cinnamon, nutmeg, cloves)… dipped my bread… cooked in a non-stick skillet… topped with a little sugar-free syrup  & Voila!!  It was so yummy I forgot to take a picture until I'd already eaten the first piece :)

Ingredients:
  Bread
  Egg Beaters
  Spices - vanilla & cinnamon are traditional, I also like to add: nutmeg, ginger, cloves…
  Topping - light syrup or light whipped cream or ….

Stir Spices into Egg Beaters, dip bread in egg mixture, put in non-stick pan on medium heat… cook until golden on both sides.

I don't use milk, it's not needed, and the Egg Beaters are both easy (pre-"scrambled") & light (made from the whites only)...

Updated on 4/14… how in the world did I forget to mention Vanilla?!?

Spinach Feta Pine Nut Soup, light & extra light...

Yes, the weather is still cold here in Minnesota, so I'm still making soups… besides, they pair well with my latest bread recipe :)

This is another recipe that started it's life in the following book… I really do recommend this book for anyone who loves soup!!  I make changes to the original, some minor & some significant, in order to lighten things up based on my weight loss/maintenance goals.  But the original is where I start…

Light Version - Recommended

Ingredients:
  Olive Oil Spray
  4 cloves Garlic, minced
  1 large Yellow Onion, chopped roughly
  3 ribs Celery, chopped roughly
  1 1/2 pounds Yellow/Gold Potatoes, cut into chunks
  6 cups Vegetable Broth
    (I use 6 tsp Better Than Bouillon Vegetable + 6 cups water)
  1 cup white wine
  1/2 tsp ground Nutmeg (I like to grind mine fresh, but not necessary)
  2 pounds fresh Spinach (leaves & stems)
  2 cups Fat Free Half & Half
  12 oz Crumbled Feta
  1/4 cup Pine Nuts
  4 dashes Worcestershire
  Salt & Pepper to taste (I like to grind mine fresh)

( Directions below Picture )

Extra Light Version - still quite good, but I like the one above better, an option for those who feel they must lighten as much as possible.    Differences from the Light Version: This one removes the wine & a cup of the half & half, replacing them with vegetable broth.  Also, the feta used is fat-free & only half the quantity of feta is used.

Ingredients:

  Olive Oil Spray
  4 cloves Garlic, minced
  1 large Yellow Onion, chopped roughly
  3 ribs Celery, chopped roughly
  1 1/2 pounds Yellow/Gold Potatoes, cut into chunks
  8 cups Vegetable Broth
    (I use 8 tsp Better Than Bouillon Vegetable + 8 cups water)
  1/2 tsp ground Nutmeg (I like to grind mine fresh, but not necessary)
  2 pounds fresh Spinach (leaves & stems)
  1 cups Fat Free Half & Half
  6 oz Crumbled Fat Free Feta
  1/4 cup Pine Nuts
  4 dashes Worcestershire
  Salt & Pepper to taste (I like to grind mine fresh)



( Directions below Picture )

This is a picture of the extra light soup

Directions:

Spray a stockpot with Olive Oil, place the following in the pot: Garlic, Onion, Celery.  Sauté about 5 minutes, add Potatoes & sauté another 5 minutes.

Add the Vegetable Broth (and Wine if doing the Light version), bring to a boil, reduce heat to medium & cover.  Cook for about a half hour - long enough for the potatoes to cook tender.

Remove from heat, stir in Nutmeg and Spinach, stir until Spinach has wilted.

Blend the soup using an Immersion Blender - or in batches using a regular blender.

Stir in the Half & Half, Feta, Pine Nuts, Worcestershire, Salt, and Pepper.

Return to the stove and simmer for at least another 5 minutes.  At this point the soup can be set on a very low flame to keep warm until everyone is ready for the meal, if you don't have a tiny-flame burner you can transfer to a crock pot set on Low.

My Crazy, Mixed Up, What Was I Thinking, Stew...

I've been sick lately, a nasty sinus infection that may have been brought on by a change in the seasons (think allergies)… so I've been wanting nice warm spicy liquid-y sorts of things to eat… thus soups & stews…  I also haven't really wanted to go to the store since I don't feel so good…

All that said, I basically took what I had on hand and made it into a stew/soup-ish dinner (last night)…

Another nice thing about this, I could leave it on a very low flame & it could be ready whenever we were (Jeff was in a hockey tournament)…

WARNING: This is not a recipe… what? That's right… there are plenty of recipes on this blog for soups & stews (check out the Dinner tab), this was one of those un-measured throw it in the pot & wing-it kind of things… I was playing around a bit with spices as well… that said, here's what was in my crazy concoction (for those who must know):

rough chopped: Onion, Celery, Carrot, Bell, Mushrooms, Tomatoes, Potatoes, leftover Lamb Roast, Chicken Sausages
minced: Garlic
powdered spices: Curry (sweet), Cumin, Cayenne, Ginger, Salt
liquid flavor: good Balsamic Vinegar (12 year old from Modena)
whole spices (in a cheesecloth pouch): Star Anise, Cinnamon Stick, Cloves, Peppercorns
also in the cheesecloth pouch: bone from the Lamb Roast

First I sautéed up the vegetables & garlic (minus mushrooms, tomatoes & potatoes), then I continued with a high heat and added the mushrooms, then tomatoes, then potatoes - stirring each in well (I was chopping as I went).

I added in the powdered spices (minus salt), stirred them in well & let them warm.

Then I added in the chopped meats, stirred them in well.

Finally I put the whole spices and bone into a cheesecloth pouch (a piece of cheesecloth tied up tight), added the pouch and some water (about 4-6 cups) to the pot…

Brought it all up to a good boil, then covered & put it on a Simmer until everything was cooked through… I tasted, added salt, then I put it on a very low flame (I have a couple of those tiny burners on my stove) to wait for hubby to get home & showered up after hockey.

Here it is, served with some of my Bread… it was so good I'm having leftovers for lunch today!!

Why blog about this?  To encourage you to take what you've learned & play!!  Experiment with your foods & find new combinations you like… who knows, you might discover a new combination nobody else has come up with… I came up with Panclouds, and I'm just an ordinary home-cook… so there!

Light Tomato Corn Basil Soup...

Again I want to give credit for inspiration, since this soup started from a recipe in this book, and was modified to lighten it up just a smidge… if you love soup I recommend getting this book, you will love it!!

Ok… now on to my version of the soup!!

Ingredients:
  1 large Yellow Onion, chopped roughly
  10 average-sized Baby Carrots, chopped roughly
  1 rib Celery, chopped roughly
  2 cloves Garlic, chopped roughly
  4 large tomatoes, chopped roughly
  1 1/2 cups Tomato Juice
  3 oz Tomato Paste
  1 tsp Sugar
  1/2 Tbl Balsamic Vinegar
  1 cup of chopped fresh Basil
  1 1/2 cups fresh or frozen Corn Kernels
  4 cups Vegetable Broth
     (I use 4 tsp Better Than Bouillon Vegetable + 4 cups water)
  Spray Olive Oil

In a Soup Pot sprayed with Olive Oil place Onions, Carrots, Celery, and Garlic & sauté for 8-10 minutes (until onions are translucent).

Add Tomatoes and continue to "sauté" for another 5 minutes (it will begin to form a liquid).

Add Vegetable Broth, Tomato Juice & Tomato Paste.  Bring to a boil then reduce temp to a simmer, cover and simmer for about half an hour - long enough to ensure the carrots are nice and tender.

Stir in the Sugar, Basil, and Balsamic.  Now it's time to blend the soup… you can use a regular blender and work in small batches, or us an immersion blender right in the pot (this is what I recommend).

Once blended stir in the Corn, and season (salt & pepper) to taste.

Serve hot with some nice slices of bread (yes, its the stuff I blogged about yesterday)… this time it was dinner… Yum!!

I Did It!!!

Ok… I know I've been posting a lot about bread lately, but it's still cold here in Minnesota (in fact it's snowing again today), and I've been trying to come up with a good "Soft White Bread" recipe & GUESS WHAT????  I DID IT!!  Now if I can just get the proportions adjusted…. I guess I'd better explain…

Normally to make a nice "Soft White Bread Sandwich Loaf" you'd use 15oz of flour… my typical recipe uses 20oz, and I have been playing with that recipe for a while… so I ended up with two "short" loaves, but WOW were they Good!!  So I need to either adjust my recipe up (for two normal loaves) or down (for one normal loaf)…

Wanna See?  Of course you do!!  Wanna Smell & Taste?  Sorry, haven't figured out how to do that online…. but you could make some yourself…

One shot of the final product (more below)

So here's the recipe… adjusted to 1 normal-sized loaf (of course)

Ingredients:
  15 oz Bread Flour (by weight)
  1 1/2 tsp Salt
  6 oz very warm Water (hot as your tap will get it)
  3 oz very warm Milk (I use my tiny microwave for 60 seconds)
  1 1/2 tsp Active Dry Yeast
  1 1/2 Tbl Honey
  1 1/2 tsp Olive Oil
  1 1/2 tsp Butter

You will also need:
  Spray Olive Oil
  Large (7 cup) sealing plastic container (Ziploc ones work great)
  Additional Bread Flour for hand kneading & forming (after first rise)
  Loaf Pan
  Parchment Paper to line the loaf pan (use those Origami skills)


In the bowl of a stand mixer (instructions based on my Kitchenaid model, you can hand mix & knead if you're so inclined) place: Bread Flour and Salt - hand mix these together to combine, then create a bowl-shaped space in the middle for the wet ingredients.  

Put hot Water & Milk in the bowl-shaped space, sprinkle the surface of the liquid with the Yeast, allow Yeast to dissolve for about a minute and then stir it in.

Add Olive Oil & Honey, then mix all the ingredients together using the mixing paddle on the mixer on the slowest speed, for about 10-15 seconds.  Remove the mixing paddle & replace with the dough hook.  Cover the bowl with a towel and let sit for 30 minutes (autolyse).

Knead the dough using the stand mixer, I set my model to about 2-3 (a low setting) and let it knead for about 2-3 minutes.

Spray the plastic container & inside of lid with Olive Oil, remove the dough from the mixer and put it in the container, press down, spray the top of the dough with Olive Oil, close the container and wrap it in a tea towel.  Let the dough rise in the container in a warm area (I like 72F) for about 35 minutes, or until the dough is doubled in size - you may need to burp the container a couple times, you may also hear it "pop" if it burps itself.

Turn out the dough onto a well floured board, knead lightly and form into a loaf, place the loaf in the parchment paper lined loaf pan, spray with Olive Oil, cover with a tea towel and let it proof for an hour.  At the start of the proofing set the oven to 350F, this will ensure the oven is at the proper temperature.

Butter on top, right before going into the oven...

Melt the butter.  Cut a slit along the top of the loaf, brush the top of the loaf with the melted butter, pour the remainder of the butter into the slit in the top of the loaf.

Bake for 45 minutes, once baked remove loaf from pan & remove parchment paper (the cleaner you fold your parchment into the pan the easier it is to remove it), place the loaf on a cooling rack and let cool at least a half hour before slicing.

Such a wonderful soft white bread with a delicate crust… Doesn't this make you want to drool… It's so Yummy!!

~~~~~~~~~~~~~~~ UPDATE ~~~~~~~~~~~~~~~

I had to make more because the first two loaves went so quickly!!  I thought I'd share pictures of what a normal-sized loaf looks like…

I made 2 loaves yesterday afternoon… and they're not going to last long… Jeff is just Crazy about this bread!!