100% Whole Wheat-Honey-Brown Rice Bread

This bread is another example of whole wheat bread that is not only really delicious, but super nutritious as well. That’s them pictured above after just being placed in the oven…beautiful, aren’t they? It is easier to make than the recipe may seem at first glance, and the resulting bread is as soft and airy as any supermarket bread (yet it still only has a handful of wholesome ingredients, all of which are pronounceable). This is actually not unlike my Ezekiel bread recipe but is a bit easier (less ingredients to boil), and while it is called a brown rice bread nearly any grain can be substituted (I used a mixture of brown, black, and wild rices). For an Ezekiel bread recipe, click here; for other bread recipes, click here; for recipes using all whole wheat, click here.

Whole Wheat Brown RiceBread
Makes 3 loaves
1 cup (6.6oz/187g) brown rice
3 quarts (96floz/2.83L) water
____________
cooked rice
2/3 cup (5.3 oz/157ml) cookingliquid
2 cups (11oz/312g) whole wheatflour
2 teaspoons (.2oz/5.6g) instantyeast
____________
4 cups (21oz/595.3g) whole wheatflour
3 tablespoons (.75oz/21g) vitalwheat gluten
2 cups (16fl oz/.47L) cookingliquid
____________
1/4 cup (2fl oz/59.1ml) honey
1/4 cup (2fl oz/59.1ml) olive oil
3 teaspoons (.3oz/8.5g) instantyeast
3 teaspoons (.5oz/14.1g) koshersalt
Combine the grain and water in a mediumpot and bring to a boil; lower the heat to simmer and cook the ricefor about 45 minutes or until very soft. As the grain cooks add morewater to the pot as necessary because the cooking liquid, which isfull of nutrients, will become part of the recipe. After the grainsare cooked allow them to cool in the liquid to room temperature,refrigerating if necessary. Then drain it, squeezing it with yourhands or the back of a spoon, reserving the cooking liquid.
Place two bowlsside-by-side; one will hold the pre-ferment, the other autolyse. Inone bowl combine the cooked and drained 7-grains with 2/3 cup (5.3oz/157ml) of the cooking liquid, 2 cups (11oz/312g) whole wheatflour, 2 tablespoons (.5oz/14g) vital wheat gluten, and 2 teaspoons(.2oz/5.6g) instant yeast. Stir just until combined then cover itwith plastic wrap. In the other bowl combine 4 cups (21oz/595.3g)whole wheat flour and 1 1/3 cups (10.5fl oz/315ml) cooking liquid;stir just until combined then cover it with plastic wrap (take carenot to get yeast into this bowl). Allow the bowls to rest at roomtemperature for about an hour, during which time the preferment willbegin it’s job multiplying yeast and fermenting flour, and theautolyse will soak liquid, swelling the gluten.
After an hour or so, combinethe ingredients from both bowls into the bowl of an upright mixerfitted with a dough hook. Add the honey, olive oil, salt, and 3teaspoons (.3oz/8.5g) of yeast (add the yeast and salt on oppositesides of the bowl). Knead the dough on medium speed for about 8minutes. Place the dough in a lightly oiled container, cover itloosely, and allow to ferment for 1-2 hours, or until doubled inbulk. Deflate the dough and allow it to ferment an additional 30minutes.

Turn the dough out onto afloured work surface and cut it into 3 pieces. Shape into loaves andplace into lightly oiled pans. Loosely cover the loaves with plasticwrap and allow to ferment for 30-60 minutes, or until double in sizeand when gently touched with a fingertip an indentation remains.Preheat an oven to 450f (232.2C).

Bake the breads for about30-40 minutes, adding steam to the oven a few times (either with icecubes or a spray bottle) and rotating the breads every ten minutes.The breads are done when they are dark brown and sound hollow whentapped upon. Remove the breads from their pans and allow them to cookon a wire rack for at least 10 minutes before slicing.

How to Make Really Good Mushroom Soup (and a few others)…four recipes and a link.

“Goodsoup is one of the prime ingredients of good living. For soup can domore to lift the spirits and stimulate the appetite than any otherone dish.”
–LouisP. De Gouy

As the weather turns colder so to do our appetites seem to turn heartier. Soups and stews are often on the menu this time of year and there are none more luxurious than those that are “creamed.” And as delicious as they are, cream soups are exceedingly easy to make. Some cooks like to make cooking seem to be more complicated than it needs to be when it is really just a lot of common sense. A person has to listen to their own inner instinct when cooking–not necessarily what others have to say or what a recipe says–but also practice and taste continually…and this is what I was thinking as I made a 10-gallon pot of sherried mushroom soup today while at my job.

Anyhow, most of these soups can be made using a similar but basic formula…saute a mirepoix in butter,add and cook an equal amount of flour–forming a roux–and then add broth, making a sort of veloute. Then the soup becomes whatever you like, depending what vegetable you add to the pot. Then, of course, you add cream and nearly any other flavoring you see fit. Puree it or leave it chunky; it’s up to you.

If you’d like to learn how to make your own broth (very simple), or would like to see a few additional recipes, click here.

SherriedMushroom Soup
Yield:about 10 cups
3tablespoon butter
1/4cup diced onion
1/4cup diced celery
1/4cup diced carrot
1pound mushrooms, washed and sliced
1teaspoon salt
1/2teaspoon ground black pepper
1/2cup flour
4cups chicken broth
2cups heavy cream
1/2cup sherry
Heatthe butter in a small heavy soup pot over high heat. When the butterbegins to bubble add the onion, celery and carrot; sauté over forapproximately 5 minutes. Add the mushrooms, salt, and pepper; sautéan additional 5 minutes or until the mushroom juice evaporates. Stirin the flour, lower the heat to medium and cook the flour, with themushroom mixture, for approximately 5 minutes while stirringconstantly to prevent scorching. Whisk in the broth making sure toremove any lumps. Bring the soup to a boil, lower it to a simmer, andcook the soup for 15 minute. Skim any scum that may rise to thesurface. Add the cream, then the sherry; simmer an additional 5minutes. Serve while hot.

Cream of Broccoliand Cheddar Soup

Yield:about 12 cups

4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups chopped broccoli
2cups heavy cream
1cup shredded cheddar cheese
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the broccoli. Bring to a simmer and cook for 15minutes. Add the heavy cream simmer 2 minutes, then add the cheeseand stir until melted. Puree in a food processor or blender.
ButternutSquash Bisque with Apple and Toasted Walnuts
Yield:6 cups
2tablespoons butter
1small onion, peeled and diced
2tablespoons flour
2tablespoons sugar
1/2teaspoon ground cinnamon
1/4teaspoon allspice
1/4teaspoon nutmeg
1/2teaspoon salt
1teaspoon black pepper
2pounds peeled and diced butternut squash
2cups chicken broth
1cup heavy cream
1/4cup chopped, toasted walnuts
1/2cup small diced apple
Meltthe butter in a small pot over medium heat and add the onions. Sweatthe onions over medium heat for 5 minutes or until they aretranslu­cent. Add the flour and stir over medium heat for 2minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,and diced pumpkin; sauté another minute. Add the broth and simmerfor 15-20 minutes, or until the squash is very tender. Add the creamand simmer for 1 or 2 minutes longer. Puree in a blender or foodprocessor. After ladling the soup into warm bowls, garnish it withthe toasted walnuts and diced apple. 

RoastRed Pepper Bisque
Yield:about 12 cups
4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups diced roast red peppers
2cups heavy cream
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the diced peppers. Bring to a simmer and cook for 10minutes. Add the heavy cream simmer 2 minutes. Puree in a foodprocessor or blender. Strain if you desire a smoother consistency.

How to Make Really Good Mushroom Soup (and a few others)…four recipes and a link.

“Goodsoup is one of the prime ingredients of good living. For soup can domore to lift the spirits and stimulate the appetite than any otherone dish.”
–LouisP. De Gouy

As the weather turns colder so to do our appetites seem to turn heartier. Soups and stews are often on the menu this time of year and there are none more luxurious than those that are “creamed.” And as delicious as they are, cream soups are exceedingly easy to make. Some cooks like to make cooking seem to be more complicated than it needs to be when it is really just a lot of common sense. A person has to listen to their own inner instinct when cooking–not necessarily what others have to say or what a recipe says–but also practice and taste continually…and this is what I was thinking as I made a 10-gallon pot of sherried mushroom soup today while at my job.

Anyhow, most of these soups can be made using a similar but basic formula…saute a mirepoix in butter,add and cook an equal amount of flour–forming a roux–and then add broth, making a sort of veloute. Then the soup becomes whatever you like, depending what vegetable you add to the pot. Then, of course, you add cream and nearly any other flavoring you see fit. Puree it or leave it chunky; it’s up to you.

If you’d like to learn how to make your own broth (very simple), or would like to see a few additional recipes, click here.

SherriedMushroom Soup
Yield:about 10 cups
3tablespoon butter
1/4cup diced onion
1/4cup diced celery
1/4cup diced carrot
1pound mushrooms, washed and sliced
1teaspoon salt
1/2teaspoon ground black pepper
1/2cup flour
4cups chicken broth
2cups heavy cream
1/2cup sherry
Heatthe butter in a small heavy soup pot over high heat. When the butterbegins to bubble add the onion, celery and carrot; sauté over forapproximately 5 minutes. Add the mushrooms, salt, and pepper; sautéan additional 5 minutes or until the mushroom juice evaporates. Stirin the flour, lower the heat to medium and cook the flour, with themushroom mixture, for approximately 5 minutes while stirringconstantly to prevent scorching. Whisk in the broth making sure toremove any lumps. Bring the soup to a boil, lower it to a simmer, andcook the soup for 15 minute. Skim any scum that may rise to thesurface. Add the cream, then the sherry; simmer an additional 5minutes. Serve while hot.

Cream of Broccoliand Cheddar Soup

Yield:about 12 cups

4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups chopped broccoli
2cups heavy cream
1cup shredded cheddar cheese
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the broccoli. Bring to a simmer and cook for 15minutes. Add the heavy cream simmer 2 minutes, then add the cheeseand stir until melted. Puree in a food processor or blender.
ButternutSquash Bisque with Apple and Toasted Walnuts
Yield:6 cups
2tablespoons butter
1small onion, peeled and diced
2tablespoons flour
2tablespoons sugar
1/2teaspoon ground cinnamon
1/4teaspoon allspice
1/4teaspoon nutmeg
1/2teaspoon salt
1teaspoon black pepper
2pounds peeled and diced butternut squash
2cups chicken broth
1cup heavy cream
1/4cup chopped, toasted walnuts
1/2cup small diced apple
Meltthe butter in a small pot over medium heat and add the onions. Sweatthe onions over medium heat for 5 minutes or until they aretranslu­cent. Add the flour and stir over medium heat for 2minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,and diced pumpkin; sauté another minute. Add the broth and simmerfor 15-20 minutes, or until the squash is very tender. Add the creamand simmer for 1 or 2 minutes longer. Puree in a blender or foodprocessor. After ladling the soup into warm bowls, garnish it withthe toasted walnuts and diced apple. 

RoastRed Pepper Bisque
Yield:about 12 cups
4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups diced roast red peppers
2cups heavy cream
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the diced peppers. Bring to a simmer and cook for 10minutes. Add the heavy cream simmer 2 minutes. Puree in a foodprocessor or blender. Strain if you desire a smoother consistency.

Things That Can Be Carried on a Bike (#367), Why You Should Ride Your Bike to the Store, and a Few Things I Saw Today

What I carried on the bike: A gym bag full of wet clothes, a 4.4lb. bag of dog food, a tin of pinto beans, 3 liters of red wine.

Why you should ride your bike to the store: Well, this is pretty obvious for many reasons, especially if you,re a regular reader of this blog. But I was prompted to include this in tonight’s post when I came across this article on the NPR website. It discusses the positive effects on a person’s health–as studied by researchers at the University of Wisconsin–when a bike was used even for just small jaunts to replace the car. Here’s an excerpt.

They found that if the Midwesterners ran half of their short-distance errands by bike rather than by car, 1,100 deaths would be avoided each year, and $7 billion would be saved in reduced health-care costs. The trips were 2.5 miles one way; less than a 25-minute bike ride, the researchers figure.

Click here to read the full story. 

And finally, here’s a few things that I saw today while traveling within my miniscule daily circumference on my bike (and this is still within the same vain that a person sees and experiences so much more of their environment when traveling by bike, click here, here, or here for previous posts on the topic…or just to see more pictures).

Things That Can Be Carried on a Bike (#367), Why You Should Ride Your Bike to the Store, and a Few Things I Saw Today

What I carried on the bike: A gym bag full of wet clothes, a 4.4lb. bag of dog food, a tin of pinto beans, 3 liters of red wine.

Why you should ride your bike to the store: Well, this is pretty obvious for many reasons, especially if you,re a regular reader of this blog. But I was prompted to include this in tonight’s post when I came across this article on the NPR website. It discusses the positive effects on a person’s health–as studied by researchers at the University of Wisconsin–when a bike was used even for just small jaunts to replace the car. Here’s an excerpt.

They found that if the Midwesterners ran half of their short-distance errands by bike rather than by car, 1,100 deaths would be avoided each year, and $7 billion would be saved in reduced health-care costs. The trips were 2.5 miles one way; less than a 25-minute bike ride, the researchers figure.

Click here to read the full story. 

And finally, here’s a few things that I saw today while traveling within my miniscule daily circumference on my bike (and this is still within the same vain that a person sees and experiences so much more of their environment when traveling by bike, click here, here, or here for previous posts on the topic…or just to see more pictures).

Occupy Your Junk Mail

Though I shamefully admit I haven’t been down to the Occupy Buffalo site in a while I know that they are still there; my thoughts and prayers are with them. I’ve posted on the movement a few times in the past, click here, here, and here. This short video is not only interesting and entertaining, it makes sense to me. I probably won’t mail a piece of wood or a shingle, but it has definitely changed the way I think about unsolicited credit card junk mail (and I will for sure mail back the envelope stuffed full of other junk). If you are at all interested in this movement I hope you watch this short video. Peace.

Occupy Your Junk Mail

Though I shamefully admit I haven’t been down to the Occupy Buffalo site in a while I know that they are still there; my thoughts and prayers are with them. I’ve posted on the movement a few times in the past, click here, here, and here. This short video is not only interesting and entertaining, it makes sense to me. I probably won’t mail a piece of wood or a shingle, but it has definitely changed the way I think about unsolicited credit card junk mail (and I will for sure mail back the envelope stuffed full of other junk). If you are at all interested in this movement I hope you watch this short video. Peace.

A Couple More Pics…

Still in the same theme of you see way more on a bike than when diving a car (and have much more opportunity to appreciate it, and take a few photos), I thought I’d share a few more. This was the sky as I pedaled home from the health club this evening. Breathtaking, I thought. So I stopped curbside to admire it for a minute, then snapped a couple photos. Autumn is my favorite time of year…and I am making special effort to appreciate it before the harsher weather comes.

A Couple More Pics…

Still in the same theme of you see way more on a bike than when diving a car (and have much more opportunity to appreciate it, and take a few photos), I thought I’d share a few more. This was the sky as I pedaled home from the health club this evening. Breathtaking, I thought. So I stopped curbside to admire it for a minute, then snapped a couple photos. Autumn is my favorite time of year…and I am making special effort to appreciate it before the harsher weather comes.

First Frost…

Like much of the northern hemisphere it’s getting cold here this time of year and last night we had the first frost of the season. Though I truly do love the change of seasons I am more than a bit ambivalent of the advent of the cold months…I feel unprepared this year, physically and mentally. Nonetheless, I still find it beautiful. I took a few photos as I left for work this morning (first morning I had to wear gloves as I rode the bike); anyhow, I thought I’d share a few (click any for a larger view).

First Frost…

Like much of the northern hemisphere it’s getting cold here this time of year and last night we had the first frost of the season. Though I truly do love the change of seasons I am more than a bit ambivalent of the advent of the cold months…I feel unprepared this year, physically and mentally. Nonetheless, I still find it beautiful. I took a few photos as I left for work this morning (first morning I had to wear gloves as I rode the bike); anyhow, I thought I’d share a few (click any for a larger view).

Sometimes when it rains…

It seemed quiet on the streets tonight; maybe I was just imagining it. It was also raining…not heavy, just a light drizzle; slightly heavier than a mist…a drizzle. It was also a typical autumn evening…cool and damp; I could smell wood smoke in the air as I pedaled. And as I pedaled and coasted I reveled in the silence of my bike (except for a small squeak which I’ve yet to locate its origin). It brought to mind a quote by Gertude Stein I remember reading but can’t remember exactly where; it may have been in her book, The Autobiography of Alice B. Toklas, but I’m not sure. Anyhow, she was reminiscing about Paris prior to the automobile and one of the things that was different, she said (and I’m paraphrasing profusely) was how quite the city was. And that’s what I thought about as I silently pedaled and coasted home tonight in the slight drizzle of a crisp autumn evening. I love the rain–especially when I hear it while I’m lying in bed–but I generally do not like to ride a bike in it. Though there are exceptions…I don’t mind getting caught in a downpour on a hot summer’s day, for example. Or when I mostly coast home on a crisp fall evening in a drizzle. Sometimes when it rains and your on a bike it’s not so bad.

Sometimes when it rains…

It seemed quiet on the streets tonight; maybe I was just imagining it. It was also raining…not heavy, just a light drizzle; slightly heavier than a mist…a drizzle. It was also a typical autumn evening…cool and damp; I could smell wood smoke in the air as I pedaled. And as I pedaled and coasted I reveled in the silence of my bike (except for a small squeak which I’ve yet to locate its origin). It brought to mind a quote by Gertude Stein I remember reading but can’t remember exactly where; it may have been in her book, The Autobiography of Alice B. Toklas, but I’m not sure. Anyhow, she was reminiscing about Paris prior to the automobile and one of the things that was different, she said (and I’m paraphrasing profusely) was how quite the city was. And that’s what I thought about as I silently pedaled and coasted home tonight in the slight drizzle of a crisp autumn evening. I love the rain–especially when I hear it while I’m lying in bed–but I generally do not like to ride a bike in it. Though there are exceptions…I don’t mind getting caught in a downpour on a hot summer’s day, for example. Or when I mostly coast home on a crisp fall evening in a drizzle. Sometimes when it rains and your on a bike it’s not so bad.

Five Quotes from Abraham Lincoln

Any people anywhere, being inclined and having the power, have the right to rise up, and shake off the existing government, and form a new one that suits them better. This is a most valuable – a most sacred right – a right, which we hope and believe, is to liberate the world.

America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.

Government of the people, by the people, for the people, shall not perish from the Earth.

Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration. 

My dream is of a place and a time where America will once again be seen as the last best hope of earth.

Five Quotes from Abraham Lincoln

Any people anywhere, being inclined and having the power, have the right to rise up, and shake off the existing government, and form a new one that suits them better. This is a most valuable – a most sacred right – a right, which we hope and believe, is to liberate the world.

America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves.

Government of the people, by the people, for the people, shall not perish from the Earth.

Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration. 

My dream is of a place and a time where America will once again be seen as the last best hope of earth.

Two Excellent Meals Made From Leftovers

Part of being a good cook is not only knowing how to cook well but also what to do with leftovers, and this is just as important–I think–whether you are cooking in a home kitchen or a commercial one. Two meals I cooked today are good examples. Pictured above is a closeup of chile con carne I made for the staff at work with leftover pieces of cooked prime rib…more like a chili con prima carne. It was delicious…the rib was already cooked and tender–mostly end pieces I had leftover from a dinner I served a few nights ago–so I diced them and added them to a pot of chili I was making.

Below is a picture of a simple frittata or torta di pasta I made for dinner tonight (click here for previous posts on frittata–or frittati–with more explicit pictures and recipes). This is such a simple and delicious dish, and it’s also an easy one to make for myself when I’m home alone because it’s ready in minutes. I had a small portion of pasta and vegetables aglio e olio leftover from dinner last night (click here to see how to make aglio e olio like a pro) but it wasn’t enough for a full portion…so I mixed it with a couple raw eggs and some grated Parmesan and put it in the oven (after I seared it on the stove top). By the time I fed my dogs, checked email, and washed a few dishes it was ready. With a pear and a glass of wine it made for a quick but complete and delicious dinner. Sometimes–I really think–leftovers are not only as good, but actually better than the original recipe.


Chilicon Pollo (o Carne)
Yield:3 quarts
3tablespoons olive oil
4chicken breasts, diced
1onion, diced
2ribs celery, diced
2carrots, diced
1red pepper, diced
3cloves garlic, minced
2jalapeño pepper, minced
2tablespoons chili powder
1tablespoon cumin
2tablespoons cinnamon
1tablespoon paprika
1tablespoon oregano
1tablespoon sugar
2teaspoons salt
1teaspoon black pepper
2cups diced tomatoes
4cups chicken broth
1cup tomato puree
2teaspoon hot pepper sauce
1-1/2cups cooked black beans

Heatthe oil in a heavy-bottomed pot over high heat, then add the dicedchicken breast and brown it. Remove the chicken and set aside. Addthe onion, celery, carrots, and red pepper; sauté about 5 minutes.Add the garlic and jalapeño; sauté 2 minutes. Lower the heat tomedium and add the chicken back to the pot. Stir in the chili powder,cumin, cinnamon, paprika, oregano, sugar, salt, and pepper. Stir andcook for 2-3 minutes. Add the tomatoes, broth, puree, and hot peppersauce. Bring to a boil then lower to simmer. Stir in the beans andcook for 30 minutes. Stir often to avoid scorching.