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Cooking is my creative  outlet and my writing is "food for thought"  

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Bread 2nd Edition by Jeffrey Hamelman

2/23/2016

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I've been missing in action for awhile!  I've just been so occupied with scratch cooking, baking and managing several Facebook groups I've neglected this blog!  I thought it was long overdue to give this blog some attention!  I have several entries in mind that I will try and post in the near future!  Today I would like to do a book review!

I have a pretty extensive cook book collection.  That's even after I went through and purged books that I haven't looked at in years!  Some don't even relate to my cooking preferences now.  It's always a good idea to review what you have on your bookshelves and if you have books that are not useful, pass it on to a cook who will make good use of it.  I donated quite a few to our local library used book sale.  I am sure there were customers there that were glad to buy them at bargain prices and the library will benefit from the sales too!

Making room on the shelf gave me more space for my personal recipe collection.  I blogged in the past about creating a legacy cookbook.  Collect favorite recipes in binders (or you can make them as a digital collection if you prefer).  I have so many great recipes found online and received from friends.  Organizing them into binders has helped me so much.  I actually have several in different categories.  http://malekmusings.weebly.com/blog/creating-a-legacy-cookbook

The cleared space on the shelves also allowed me to expand my book collection more related to my current passion, baking bread.  I have a few that I bought new, but most I've found second hand in thrift stores and online.  Even bread machine recipe books have great recipes!

Today's book review is for a favorite of mine.  Bread (A Baker's Book of Techniques and Recipes) 2nd ed. written by Jeffrey Hamelman.  I bought this book new after having a chance to review it when I checked it out from my local library.  It's not a beginner's book.  If that's what you are looking for, check out a book by Josey Baker.  http://malekmusings.weebly.com/blog/josey-baker-bread-a-book-review . If you are looking to expand your baking knowledge and already have a good grasp of the basics of yeast baking...give this one a look. It could be for you!

Jeffrey Hamelman is a well known and respected baker.  In fact, according to the book jacket, he is the bakery director at King Arthur Flour Company and teaches professional level classes there.  He has written a very useful and thorough book that is well worth the investment. 

This book has several "Parts".  Part One covers ingredients and techniques.  Part Two has recipes for a great variety of breads, from straight yeast baking, preferments, sourdough,  and other types of breads.  He also has great diagrams for braiding techniques and shaping methods. I made a handful of recipes from this book, and so far, they have turned out great!  There is also  very useful information on a variety of topics included in the book's appendix.

If you can get this book from the library first, do it.  You can look it over and see if you are ready to move on to this moderate to advanced level of baking.  If you like it, buy it.  It's well worth having.  It is available in your choice of digital or print format.

Visit Amazon for a sneak peek look inside.
http://www.amazon.com/gp/product/B00B29XZVY/ref=dp-kindle-redirect?ie=UTF8&btkr=1#reader_B00B29XZVY

http://www.amazon.com/dp/1118132718/ref=rdr_ext_tmb

Here's some of my breads made with recipes from the book.  Some are made as written and some with a bit of creative license.  I like to use organic ingredients too.



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A Hearty Soup to Chase Away Chilly Weather - Yellow Split Pea and Sweet Potato Soup

11/9/2015

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It's been awhile since I've blogged.  I'm still cooking and baking.  I just haven't tried much new to blog about!  Today is different.  I have a great soup recipe that I made today and I want to share it with all of you.

My family loves Pea Soup.  We also like Butternut Squash Soup.  This recipe blends the best of both giving you the delicious flavor of pea soup along with the orange/gold color of squash soup.  It's very simple to prepare and needs relatively few ingredients. 

I made this full recipe as written (link appears below) except for the following changes.

1.   I sauteed the onions in some olive oil.

2.   I used powdered ginger vs. fresh because that's what I had handy.  I didn't measure, I just sprinkled it over the onions,
      maybe 1/2 to 3/4 tsp. 

3.   I added salt and pepper to taste (salt and pepper are not mentioned on the ingredients list)

4.   I used homemade vegetable broth I had in the freezer vs. the water called for in the recipe.

I have a blog entry telling you how to make homemade vegetable broth!  Visit this link:  _http://malekmusings.weebly.com/blog/make-your-own-vegetable-stock-with-a-peel

This blends smooth very easily using a stick blender as directed in the recipe.

Be sure to serve it with Pepitas (pumpkin seeds) sprinkled on top.  They compliment the soup and provide a nice crunch to the pureed soup.  If you use darker fleshed Garnet vs. Jewel sweet potatoes, the orange color will be richer.

Here is the link to the recipe.  Enjoy!
http://www.wholefoodsmarket.com/recipe/yellow-split-pea-and-sweet-potato-soup


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Sherry Chicken

10/2/2015

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I received this recipe years ago from a coworker and it has been a staple in our dinner rotation since then.  I modified the original recipe to meet our tastes and to make it more balanced with some vegetables.  I also use organic ingredients, but that is certainly optional.

This is a very easy and simple recipe, and a family favorite.  I have even served it at larger family gatherings with positive feedback (double or triple the recipe).  The sauce is creamy with nice flavor.  I've spiced it up with red pepper flakes.  I am sure other stir fried vegetables would also work with this dish.  Feel free to experiment! 

The recipe as written serves my family of 4 with hearty appetites.

2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
16 oz sour cream
1 cup sherry
6 boneless chicken breasts (I cut them in half crosswise if they are large)

1 lb package of pasta (prepared as directed on package)

Large onion, sliced half and then sliced thinly
8 oz fresh mushrooms, sliced (Or more if you like.  I like using Crimini/Baby Bellas)
4-6 oz fresh baby spinach (or more if you like)
olive oil

Parmesan cheese
Red pepper flakes (opt)

Preheat oven to 350 degrees.

In a large bowl, mix both soups (undiluted), sour cream and sherry until blended.

Place chicken breasts in a 9 x 13 baking pan.  Pour sherry/soup sauce over the breasts.

Bake in preheated oven, uncovered, for about 45 minutes or until chicken is cooked through and no longer pink inside.

While chicken is baking, prepare pasta according to package directions and drain.

In large fry pan, saute sliced onion in olive oil until tender.

Add sliced mushrooms and saute until nearly tender.

Add fresh baby spinach to mushroom/onion mixture and saute until spinach is wilted.

Serve chicken and sauce on top cooked pasta with sauteed vegetable mixture.

Garnish with freshly grated Parmesan cheese and sprinkle with crushed red peppers.
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Flax Bread

7/28/2015

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Today, I'm sharing a great recipe for Flax Bread that I recently tried.  Flax seed has good health benefits.  Flax seeds are a source of good source of Omega-3 fatty acids and dietary fiber.  There are many other health benefits connected to the consumption of flax seeds and you can find out more information easily via a Google search.

We like a hearty bread for toast in the morning.  I found that this bread is pretty easy to make, is delicious and makes great toast. 

Below is the link to the recipe.  It is made in a bread machine but is baked in the oven.  I think you could bake it in the machine if you wanted to, using the whole wheat cycle.  But since I didn't try it myself, it may take some experimenting on your part to get a good bake using the bread machine.  You can also make this dough by hand or with a mixer able to handle bread dough.

I prepared my dough in my Zojirushi bread machine on the dough cycle, then removed it for shaping and the final rise before baking.

I also tweaked the recipe a bit to suit our particular tastes. I used organic ingredients where possible.  Instead of whole wheat flour, I substituted am equal amount of HI-Maize High Fiber Flour that is sold by King Arthur Flour.  I also added a seed soaker made of 1 Tbsp. of dark flax seed, 1 Tbsp golden flax seed, and 1 tsp of poppy seeds.  I covered them with water to soak.  The seeds will absorb the water and the mixture will thicken.  Because seeds absorb water just adding dry seeds to the dough would require additional water to compensate.  Using a seed soaker will help keep the dough hydration where you want it.  However, as always, when making yeast dough, you may still need to increase/decrease flour/water amounts depending on your environment.  Another change I made was to brush the top of the baked loaf with butter after I removed it from the pan.

http://www.food.com/recipe/flax-seed-bread-bread-machine-143230

King Arthur Flour Hi-Maize High Fiber Flour
http://www.kingarthurflour.com/shop/items/hi-maize-high-fiber-flour-3-lb
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A Sweet Use For Carrots - Carrot Raisin Bread

7/16/2015

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I love the summer because of all the great produce that's in season!  Today's Musing is about a new use for carrots.  Between sale pricing and coupons, I have a bountiful supply of organic carrots to use.  I love to steam them, put them in soup and of course make baked goods with them.

I decided to try using carrots in yeasted bread instead of traditional carrot cake, quick breads and muffins.  I found a recipe to try and it turned out great!  It's a sweet dough with raisins and shredded carrots.  It makes a delicious sandwich bread and we will be enjoying this toasted with morning coffee.

The recipe has directions for several loaf sizes.  I made the large loaf version and baked it in my airbake loaf pan.  It baked into a very large loaf.  I think next time I will divide it into two loaves.  We love raisins, and I think next time I will add more raisins than the recipe calls for.  I might even increase the shredded carrots somewhat and maybe add some chopped nuts.

I mixed this dough in my bread machine, on dough cycle.  After the first rise in the machine, I shaped the loaf and placed it in the pan for the second rise.  I then baked it in the oven as directed.

I think this bread is a nice, and a healthy, alternative to traditional raisin bread.  Give it a try!

http://redstaryeast.com/carrot-raisin-bread/



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Love Trader Joe's Kale Spinach Dip?  Make Your Own!

7/8/2015

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Who doesn't like appetizer dips?  There are so many to enjoy.  Today's Musing is about a particular favorite in the Malek house.  Trader Joe's has a great Spinach and Kale Greek Yogurt Dip.  It's delicious and we love it. 

I like being able to make my own recipes, though.   like having control over what ingredients I use (preferably organic) and I like being able to reduce the sodium content.  Enter this recipe for Kale-Spinach dip.  It's a copycat recipe that I found online.  I decided to give it a try and it's unbelievably good.  Of note is that I say this before I even put it in the refrigerator for a few hours to allow it to mellow  and for flavors to blend.  It's good now, and it will only be better in a few hours.

I made the recipe as written except that I cut the salt in half.  Water chestnuts and chopped marinated artichoke hearts are listed as optional.  I did not use them because I didn't have any in the pantry.  Next time I will add the water chestnuts, as I like the little crunch they add to the dip.  As always, I use as much organic ingredients as is available.

Give this a try!  It uses very healthy Greek yogurt and just a bit of mayonnaise. 

http://www.howsweeteats.com/2012/11/spinach-and-kale-greek-yogurt-dip/



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Crispy Home Baked Chicken Wings

5/19/2015

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Chicken wings are in restaurants everywhere.  I enjoy making my own food as I can control the type and quality of ingredients.  I've been experimenting with making them at home, opting for a baked version to keep fat and calories in check.  The first few recipes I tried out were "good" but not good enough. 

Yesterday I tried a recipe that is pretty darn good!  It is a baked wing, but not as greasy.  It also has a nice crispy baked skin.  I bought fresh chicken wings and cut them up myself.  All you need is a good knife.  Cut through the joints for easy separation.  Don't toss out the wing tips!  I freeze them, and when I have enough, I boil, then simmer them to make chicken stock.  I have a nice supply of homemade chicken stock in my freezer which I use for soups and to make rice with nice flavor.

While this recipe had a sauce recipe to make, I opted to use Sweet Baby Ray's BBQ sauce blended with Trader Joe's Siracha BBQ sauce.  Nice and sweet with a touch of heat, and mixed to our personal preference.  I also make my own sauce from scratch from time to time, which you can do too!  Limits are endless and only restricted by time available and the desire to make your own.  Making this recipe with organic ingredients is also an option, which I prefer to do when organics are affordable and readily available.  My family gave this a thumbs up, so it's now going into the dinner rotation.

http://www.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/

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Using the Talents That You Have

4/18/2015

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I'm stepping away from my usual topics of food and cooking to share an amazing story that I just viewed online.  It impacted me deep into my soul.  I spent many years working with individuals with disabilities.  Many had cerebral palsy, and watching this story brought back memories of many students that I crossed paths with.  Some of my students had incredible challenges to deal with.

This story that I am sharing with you is about an older man who has cerebral palsy.  He is now living in a nursing home.  But that's not the focal point of his story.  This gentleman has a gift.  He is an artist.  His brush is an old fashioned manual typewriter and his canvas is paper.  You see, he uses a typewriter and his finger to put his visions onto paper for us to see, and his work is incredible.  What is more amazing is his personality and outlook on life.  His artwork is his passion, his pride and joy.  Regardless of the indignities brought upon him by his physical impairments, and the limitations on his life's experiences and roads traveled, his creative spirit drives him on.  And we are fortunate to receive the gifts he shares.

Grab your tissues, and watch this artist in action.  He along with his talents are amazing.

http://pulptastic.com/extraordinary-man-severe-cerebral-palsy-creates-incredible-works-art-using-typewriter/
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Make Your Own Vegetable Stock with "A-Peel"

3/21/2015

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Food is so expensive.  Especially if you prefer to buy organic like we do.  I try very hard not to waste anything.  It's easy to just toss out food that is "tired looking" or throw out scraps and peels because that's "just garbage".  Think again!  It's not hard to be creative. With a little effort, you can get extra "meal miles" out of those discarded ingredients.  You can actually use them, provided they are not spoiled and are still safe to eat.

Here are some things I've already been doing that stretch my food dollars when making healthy and nutritious meals.  I happen to make homemade dog food using boiled chicken thighs.  I've been able to strain the broth obtained from the meat and freeze it for use later in soups and for making rice.  Win-win! 

I also make homemade chicken wings.  I buy the wings whole and cut them up myself.  I save the "waste" wing tips in the freezer, and when I have enough, I boil those for the broth.  Like many people, I use leftover ham bones in my pea and bean soups.  I've also boiled roasted chicken and turkey carcasses to make soup and broth. 

When my grape tomatoes get tired looking and a bit wrinkly, they go straight into the freezer to be used in tomato based sauces and in soups.  The green tops of leeks I freeze for use later in soups, stews and sauces.  I leave them in large pieces and simply remove them (like bay leaves) at the completion of cooking.  Overripe bananas, if they can't be used promptly for baking, go in the freezer for use at a later date.  Bruised or uncrisp apples are trimmed and cut up for baking. 

Left over rice and pastas freeze nicely to be used in soups.  I even add them in my dog's homemade food. 

Today's Musing is about making homemade vegetable stock using vegetable scraps and peels.  I saw a few articles that prompted me to give this a try.  It really hadn't occurred to me to make something edible with ingredients that, for so many years, I've simply tossed out as waste or composted!   I cook from scratch most of the time, and we eat a large amount of fresh vegetables. I have lots of scraps that I could easily collect.  I kept a Ziploc bag in my freezer and kept adding the vegetable scraps until the bag was full.  I saved carrot ends and peels, cucumber ends and peels, zucchini ends, onion ends and even the papery peels, ends cut from green onions, stem ends and trimmings from red and green peppers, bottom ends of romaine lettuce.  I even included turnip peels and some stems (not alot) from broccoli.

Once the bag was full, I dumped it into a stock pot, covered it with water, and brought it to a simmer for about 4 hours.  I kept the pot full as some liquid boiled off.  Next time I will cover the pot, but this time I liked to be able to keep watch and stir.   You can also make this in a crock pot if that is more convenient.  After 4 hours or so the vegetables were cooked down to a very soft state. I then strained the cooked scraps from the broth.  They were boiled and mushy but my broth was darker and clear.  Ultimately, I ended up with 3 large freezer containers of broth that I will freeze to use later in soups and for cooking rice.  It's a bit bland without salt, but I cook with low salt anyway.  I simply salt my sauces, soups etc.to our particular tastes during cooking or at serving.  The beauty of scratch cooking is being able to control the type and amount of ingredients!

Here are the links to articles that got me started. They give good tips for what to save (and not save) in your scraps.  I didn't save potato peels, but I have creative use for those described in a future Musing!  Stay tuned!

http://hellyeahitsvegan.com/make-your-own-vegetable-stock/

http://www.frugal-cafe.com/kitchen-pantry-food/articles/how-to-make-vegetable-stock.html

http://www.thekitchn.com/stockpiling-you-159193

http://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/

Here are photos of my vegetable stock being made.
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A Hearty Multigrain and Seed Bread With Variations

3/19/2015

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I've been having great fun trying out new bread recipes.  Some recipes have been keepers and some have not.  I've been on the hunt for a hearty multigrain loaf to replace one of my favorite commercially baked breads.  (Whole Foods Ancient Grains Bread).  This loaf is not identical, but offers a similar loaf that I like very much.

Here is the link to the original recipe that I used for inspiration.  I did not have all the needed ingredients, but I'm comfortable with tweaking recipes, so I simply substituted some of the ingredients and I baked it artisan style, using a covered baking vessel.  This loaf can also be baked traditionally, in a loaf pan, as directed in the recipe.

http://www.karenskitchenstories.com/2015/03/multigrain-and-seed-bread.html

Here is my recipe as I adapted it.  I've also included alternate baking instructions, using a covered vessel (clay baker or dutch oven).  I've also added some preparation and baking tips as well as some recipe variations that I hope to try out when I bake this loaf again.  It's definitely a keeper recipe in this household!  I used organic ingredients, but it can certainly be prepared with conventional ingredients.
multigrain_and_seed_bread_extraordinaire.doc
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