Three Loaves and a Pie…

I haven’t posted this recipe in a while and I made it this morning so I thought I’d re-post it (as it is one of my favorites). It’s my basic whole wheat bread recipe with the addition of oats…delicious and nutritious. And is often the case, after the first rise of the dough (before I cut it into loaves) I pinched a piece off and made a small pizza for lunch (which I baked while the loaves rose and ate while they baked). And the pizza itself is a sort of reflection of this past summer…the tomatoes (which are now sauce) and the eggplant were both grown just outside my front door.

Whole Wheat Honey-Oatmeal Bread
Makes 2 or 3 loaves

6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
2 tablespoons vital wheat gluten
3 ½ cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt


Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Urban Simplicity.

Autumn…

“Just as a painter needs light in order to put the finishing touches to his picture, so I need an inner light, which I feel I never have enough of in the autumn.”
~Leo Tolstoy

Autumn has always been my favorite season. And yes, I realize that we are a couple weeks away from it’s official arrival, but these past couple days surly felt like it. It’s an introspective time for me; it always has been. I don’t know why, it just is. A sort of meditative melancholia, but in a good way (if that makes any sense). In the same way that spring brings renewal, I believe autumn does too, but in a different way. Things change…some things end and some begin. New schedules (my second year at seminary begins soon), new–or diminished–light in the sky, and a sort of preparation for things (both physically and spiritually) of what’s to come with the starkness of winter which will surely follow theses next few months. I had a sort of odd week at work, and a busy last couple of days, so I took a brisk and cleansing walk last night (which ended with stopping for a couple beers). It felt good to have the cool breeze on my face; it drizzled a little and that felt good as well. I could smell wood smoke in the air, and I too started a small but brief fire in my wood stove to take the chill off the house when I got home. The change of season feels good to me…needed. Anyhow, I thought I’d share these tow photos I took while walking; click either for a larger view.

“Aprils have never meant much to me, autumns seem that season of beginning, spring.”
~Truman Capote

Urban Simplicity.

No recipe needed…

One of my food purveyors delivered a case of peaches today from which these two come. Perfect, I thought (or likely said aloud) as I opened the case. I took one and bit in and sweet nectar ran down my chin. In some instances, such as this, I also thought to myself, I could not create a recipe using these peaches that would improve them. They are perfect as is. No recipe needed. Mother nature is amazing. I just felt like saying this and sharing the photos.

A Dish of Peaches in Russia

With my whole body I taste these peaches,
I touch them and smell them.  Who speaks?

I absorb them as the Angevine
Absorbs Anjou.  I see them as a lover sees,

As a young lover sees the first buds of spring
And as the black Spaniard plays his guitar.

Who speaks?  But it must be that I,
That animal, that Russian, that exile, for whom

The bells of the chapel pullulate sounds at
Heart.  The peaches are large and round,

Ah! and red; and they have peach fuzz, ah!
They are full of juice and the skin is soft.

They are full of the colors of my village
And of fair weather, summer, dew, peace.

The room is quiet where they are.
The windows are open.  The sunlight fills

The curtains.  Even the drifting of the curtains,
Slight as it is, disturbs me.  I did not know

That such ferocities could tear
One self from another, as these peaches do.

Urban Simplicity

These Are Lip Smackin’ Good…no joke

  Okay, so these may not be the healthiest thing I’ve posted on this blog, but geeze o’ man are they delicious. Boneless chicken tenders marinated in buttermilk and spices, then breaded with oatmeal and pan-fried (and yes, before you ask, these can be baked instead of pan-fried but they would loose some of their crispiness). And paired with the sweet and spicy (and really easy to make) strawberry-horseradish sauce, these things can be addicting. Anyhow, I hope you try these.

 

Buttermilk-Oatmeal Chicken Tenders with Strawberry-Horseradish Dipping Sauce



Makes about 18 Chicken Tenders


1 pound boneless chicken breast


For the buttermilk marinade:
1 cup buttermilk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon kosher salt


For the coating:
2 cups oatmeal
3 eggs
¼ cup milk
2 cups whole wheat flour


Oil for pan-frying


Place the sliced chicken in a bowl or shallow pan. Mix all of the ingredients for the marinade together and pour over the chicken. Gently stir the chicken to allow the marinade to coat all sides. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes.


Place the oatmeal in a food processor or blender and pulse it until it resembles a coarse meal. Mix the eggs with the milk. Arrange three pans in this order: one pan containing the flour, the second containing the egg-milk mixture, and the third containing the oatmeal. If you are right-handed, do this from left to right, and if you are left-handed do this from right to left. Place a clean pan next to the oatmeal and the marinated chicken next to the flour. Coat the chicken, one piece at a time, by first dipping it in the flour, then the egg, and finally the breadcrumbs. As the chicken is coated arrange the pieces on the clean pan.


Heat about ¼ inch of vegetable oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, gently add a portion of it to the pan without overcrowding the pan (the chicken should sizzle as it touches the oil, if it does not this means the oil is not hot enough). Cook the chicken on both sides for a couple minutes, until it is golden and cooked throughout. Transfer the chicken to absorbent paper and cook the remainder of the chicken as needed.


Strawberry-Horseradish Dipping Sauce

Makes about 2 cups


1 cup strawberry preserves
1 cup orange juice
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons horseradish
Combine the preserves and orange juice in a small pot and bring it to a simmer. Stir the preserves with a wire whip to dissolve it. Combine the cornstarch and water in a small bowl, mixing it to make sure the cornstarch has dissolved, then stir it into the strawberry-orange mixture. Cook the sauce for a couple minutes, until it thickens slightly. Remove the pot from the heat and stir in the horseradish. The sauce can be serves hot, at room temperature, or chilled.

Urban Simplicity.

Sweet, Sour, and Spicy Pickles (in just five minutes)

This is a basic refrigerator pickle recipe that can be made in just a few minutes but is really delicious and will keep excess produce for months (if kept refrigerated). I make this nearly every year at summer’s end to store cucumbers still hanging on their vines. You can make it with just cucumbers or (as I do) add other items as well (this really can be made with any produce). I added garlic cloves, onion, hot peppers, dill seed, and a pinch of turmeric for color and nutrition. Anyhow, the basic recipe goes like this:

Slice cucumbers and other vegetables. Layer them in a bowl or crock with garlic and onion, if you like. Make a basic brine using the following measurements: 1 1/2 parts cider vinegar, 1 part sugar, 1 part water, a little salt, and (if you like the color) a little turmeric. Combine all of these ingredients together in a pot, place the pot over medium-high heat and bring it to a boil. Simmer the brine for just a few seconds, then our it over the vegetables. Refrigerate the bowl and the pickles will be ready in an hour or so. Simple as that.

Urban Simplicity.

Past and Present…the view from my handlebars 83 years later

These photos are a continuation of a series that I post now and again. I’ll find an old photo from somewhere in the city, print it out, and then try to recreate the picture. Sometimes this is easy, and other times it can be difficult because of the angle of the original shot. Yet other times it is difficult because buildings are missing or there are others in their place. Anyhow, both of these photos are taken in my direct neighborhood. The set directly below is on a stretch of Allen Street near Elmwood Avenue that I pass every single day, and the bottom set is also on Allen Street but at the very beginning where it meets Main Street. The original photos are said to have been taken in 1930; the others I took today. To see more in this series click here, here, or here.

Urban Simplicity.

Things That Can be Carried on a Bike (#521)

Three long pieces of lumber (two 8ft/2.4m; one 6ft/1.8m). A quart of wood stain. Four door handles. And a jean jacket.

Urban Simplicity.

The Mother Loaf…

Ezekiel Bread; a meal in itself. I’ve posted this recipe a few times prior, but not in quite a while. It is my favorite bread (to eat and to make) and in fact is still the #1 reason people visit this blog. More than 500 people find their way to my little page each day for this simple but delicious recipe. As I’ve also mentioned before, while this recipe looks somewhat difficult to make, it is really not (read the directions in steps). One of the biggest difficulties people seem to have is that the dough is too wet (likely from not squeezing out the beans and grain enough). This is not a problem, simply add additional flour. This bread is not only delicious, but also nutritious. If you are a baker, or someone who wants to bake, I hope you try this recipe…you won’t be sorry. There are additional links below.

Whole Wheat Ezekiel Bread
Makes 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

For additional directions and photos on how to make this bread, click here.

The read my views and philosophy on this bread, click here.

Urban Simplicity.

Allentown on a Thursday evening…

Though it’s not officially autumn yet it certainly feels like it today. It felt good. It was also the first day since last spring that I wore a light jacket. Many of you know–either by being a local or from reading this blog previously–that the Allentown that I mention in the the title of this post does not refer to the city of Allentown, Pennsylvania but rather to the neighborhood by the same name in the city in which I live, Buffalo, NY. Allentown, is small without doubt, something like 10 city blocks, but it’s culture is international. It is a village within a city, really. And it is both commercial and residential. The main thoroughfares–Allen Street and Elmwood Avenue, which intersect–are mostly (but not entirely) commercial, while most of the streets leading off of or intertwine to are mostly residential. It is a nice mix and I feel blessed to call this my home. I went out to purchase a bottle of wine this evening (which I am currently enjoying), and I brought along a camera and tripod (big surprise). And in the two city blocks walk to the liquor store (which is pictured here), I passed the following sights. A young woman playing a piano (when I asked her why she was playing her piano outside she stated simply that she liked to make beautiful music…and it was), multiple bars and restaurants (some of which are known for hosting international musicians, and some that…umm, well, let’s just say have reputations of their own, click here and here). I also passed a poetry reading and a mural dedicated to the late Spain Rodriguez (among other street art). As I took photos a few people came up to talk to me (this happens often), and one of the people was a guy about my age or maybe a little older who seemed a bit tipsy. He was an artist, he said, and had work hanging in galleries in Buffalo, New York City, and Rome. But still, he added, he liked to call this neighborhood home. I don’t know if he was telling the truth or stretching it. But what I do know is that all of this is within a 3 minute walk from my front door. And this is what I thought about on my brief walk home while the first chilly air of the season brushed across my face.

Urban Simplicity.

Found Objects, and a Holiday Greeting

Recently I began a new home renovation project, my biggest thus far…I’m moving my kitchen and raising the ceiling from 8ft to 12 feet. Doing this myself, this will without doubt take at least six months. At any rate, I’m off to a good start. My humble abode is about 150 years old; American Civil War era. I know to my friends in the EU and many other places a building that is 150 years old is not really that old, but on this side of the pond, a wooden structure of this age is pretty old (I’ve spoken of the history of my house and one of its first inhabitants before–who was also one of our area original bicycle advocates–to read that post, click here). Anyhow, this isn’t my first renovation project, but it is my first in a couple years. I always find it interesting as I’m gutting a room to see the craftsmanship that went into building it before power tools. And I am fully aware that I am destructing someone’s earlier construction. Often–when I remember–I’ll say a small prayer to the earlier inhabitants of this house and thank them but also let them know that I am simply upgrading the house to keep it standing. But is often the case, I am getting slightly off topic. I also find it very interesting when I find things in walls, ceilings, etc. This is what I found in the walls over the past week…a loose ring of pipe, two keys (which don’t look that old, but I wonder why they were hidden in a wall), a small glass bottle, and a Star of David ornament (this also, I wonder why it was in the wall). Some people find cash hidden in their walls, this is what I found. Anyhow, Happy Rosh Hashanah to my Jewish friend, both those I know personally and those that I’ve never met. Peace, Shalom, Salaam.

Urban Simplicity.

Things That Can be Carried on a Bike (#519)

A gym bag full of wet clothes, a camera bag with an extra camera and lens, a tripod, a new pipe wrench, a ceiling fan drop rod, and an electrician’s chisel.

Urban Simplicity.

Perspective…

per·spec·tive
n.
a. A view or vista.

b. A mental view or outlook

This blog, in a way, has always been a sort of emotional medicine for me in the public arena. In what I write but also in the photos I post. Like many, I suppose, I have been a worrier since I was a child. Not so much lately but still I do. I know it’s silly, but I still succumb to it. The usual things, but mostly time and money. But when I consciously think about it (and the key word here is think) I know that I have everything I need. Both things–time and money–I really believe, are illusions. While I do not have much at all monetarily, I am wealthy in so many other ways. And when I think about it (again the key word is think) I realize that I am blessed in so many ways. But some days it is so difficult to remember this (I know you are nodding your head in agreement as you read this). The key, I also believe, is thought. The power of thought is so incredible. I personally have experienced this over the years. Two people can look at the same circumstance in completely different ways; to one it may be an obstacle and the other an opportunity. If, for example, I consciously think positive thoughts, most often there is a positive outcome by changing my own reality. This said, I utilize both my camera(s) and bike(s) to help with this. Riding a bike is so simple and carefree…it makes me feel good to have the wind on my face (even in adverse weather) and to use my own body as energy for propulsion. And when I look through a camera it makes me really look at things, and when I do I remember how beautiful everyday scenes are, scenes and things that I may otherwise pass by without giving much thought. These things help me remember that my problems are not real problems at all; it puts things into view; into perspective. 
I took these photos while running errands tonight on my bike; all of them were taken in Delaware Park here in Buffalo. The above photos are of the same view of Hoyt Lake taken 60 minute apart (7:45pm and 8:45pm), and the below two photos were taken in the rose garden just before sunset. Click any for a larger view.

Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.
Philippians 4:8

Urban Simplicity.

Things That Can be Carried on a Bike (#518)

A gym bag containing wet clothes. A 10 pound bag of dog food. A plastic container with $67 in groceries.

Urban Simplicity.

On a balmy evening…

I’m not sure what area of the world you are reading this but in Western New York it has been hot and humid this past week. In a word…balmy. I actually have the weekend off of work but have been doing some rehab on my house and spent the better part of the day yesterday and today squatting on rafters next to an uninsulated roof. It was, to say the least, very sauna-like temperatures (only a lot dirtier). Anyhow, this evening it cooled a bit and I felt I needed to get out and get some air. So I went for a short walk around my neighborhood, snapped a few photos, and then stopped for a couple beers in an air conditioned bar. I used a long shutter speed for these photos and it enhanced the red-orange hue of the night-time lighting, which I thought captured the balminess well. Click any photo for a slightly larger view.

Urban Simplicity.

A brief letter to the President of the United States and a few quotes about war…

Our earth is finite. So are its resources. And even more importantly, so are its people. As you likely know, the United States is on the cusp of yet another war (this is beyond my understanding). I can’t stop thinking about it. So I wrote a very brief letter (see below) and sent it (electronically) to the the president of this great nation. Anyone can do this (click here). I also asked him to call me. I’m still waiting…

Dear President Obama,
If war is my country’s way of trying to make me feel safer, it’s not working. Please stop. Please do not enter another war. War does not work, nor is it the answer. It’s time we learn to wage peace.
Sincerely,
Joe George
PS: I voted for you (twice)
“I know not with what weapons World War III will be fought, but World War IV will be fought with sticks and stones.”
~Albert Einstein
“Older men declare war. But it is youth that must fight and die.”
~Herbert Hoover
“It is forbidden to kill; therefore all murderers are punished unless they kill in large numbers and to the sound of trumpets.”
~Voltaire
“What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or in the holy name of liberty or democracy?”
~Mahatma Gandhi
“Never think that war, no matter how necessary, nor how justified, is not a crime.”
~Ernest Hemingway
“When the rich wage war it’s the poor who die.”
~Jean-Paul Satre
“A nation that continues year after year to spend more money on military defense than on programs of social uplift is approaching spiritual doom.”
~Rev. Dr. Martin Luther King, jr.
“How can you have a war on terrorism when war itself is terrorism?” 
~Howard Zinn
“If we don’t end war, war will end us.” 
~HG Wells
“Fighting for peace, is like f***ing for chastity” 
~Stephen King
Urban Simplicity.

Three more from a garden…

Though I took these photos today they are really a continuation of a previous post. My apologies if I’m boring you with flower photos all summer but I just can’t help myself…they look so beautiful to me when viewed up close. At any rate, there’s only another month or so of them left before we move into autumn (my favorite season)…at which time I’ll no doubt post photos of trees in transition. I really like all of these photos but if I had to choose just one it would be the one directly below…a droplet captured at its point of departure. Click any for a slightly larger view.

Urban Simplicity.