Tag Archives: Culinary Freedom

Penne with Salmon, Sun-Dried Tomatoes, and Spinach

This is a really simple, flavorful, and healthy pasta dish to prepare. But as usual the recipe is not carved in stone. Add or subtract the ingredients you like. I happen to like fish, so I made it with salmon. But this could easily be made with chicken instead, or even vegetarian. The simple recipe is below.

Penne with Salmon, Sun-Dried Tomatoes, and Spinach
Makes about 2 portions
2 cups whole wheat penne (5 or 6 ounces)
3 tablespoons olive oil
8 ounces salmon filet, diced
1 small onion, diced
2 cloves garlic, minced
2 ounces sun-dried tomatoes, julienned
½ teaspoon dried basil
¼ teaspoon crushed hot pepper
¼ teaspoon kosher salt
1½ cups chicken or vegetable broth
2 cups spinach leaves, washed and chopped
Boil the penne in lightly salted water, drain it, and set aside. Heat the olive oil in large a heavy skillet. Add the diced salmon, cook it until lightly browned, then remove it from the pan with a slotted spoon, and set aside (leave the oil in the pan). Add the onion to the pan and cook for a few minutes, until it just begins to brown. Add the garlic, sun-dried tomatoes, basil, hot pepper, and salt. Cook for a minute or so, then add the broth. Coo the broth until it reduces and concentrates east half. Stir in the spinach and cook it for just a minute. Add the cooked pasta and salmon back to the pan and gently fold it into the broth and other ingredients until heated through. And if you’d like, garnish with grated cheese. 

Spicy Kibbet Batata with Broccoli (yum!)

Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli
Makes a couple dozen patties
2 potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 head broccoli, chopped
1 bunch parsley, washed and chopped
1 bunch cilantro, washed and chopped
1 cup bulgur wheat
3 tablespoons olive oil
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon ground turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
½ cup whole wheat flour
oil for pan-frying
Boil the potatoes until soft, then drain them and set aside.
Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.
Combine the parsley and cilantro in a food processor and process until minced, then set aside.
Place the chopped broccoli in a food processor and process until finely minced, then set aside.
While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.
Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.
After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout. 

Spicy Kibbet Batata with Broccoli (yum!)

Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli

Makes a couple dozen patties

2 potatoes, peeled and diced

1 onion, diced

3 cloves garlic, minced

2 jalapeno peppers, seeded and diced

1 head broccoli, chopped

1 bunch parsley, washed and chopped

1 bunch cilantro, washed and chopped

1 cup bulgur wheat

3 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

1 teaspoon ground turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

½ cup whole wheat flour

oil for pan-frying

Boil the potatoes until soft, then drain them and set aside.

Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.

Combine the parsley and cilantro in a food processor and process until minced, then set aside.

Place the chopped broccoli in a food processor and process until finely minced, then set aside.

While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.

 

 

Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.

After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.

 

 

Urban Simplicity.

100% Whole Wheat Bread with Honey, Oatmeal, and Flax (Yum!)


I made this bread the other day; about 4 days ago, actually. I’ve made it before, but I often try to improve recipes. And I’m often trying to make bread healthier as well. This is a classic whole wheat bread with the addition of rolled oats and flax, both of which can absorb a lot of liquid, this is the reason the high ratio of liquid-to-flour (whole wheat flour absorbs more liquid than refined flour as well). Anyhow, this is a relatively simple to make bread recipe; it’s pretty straight-forward. And not only is it nutritious, it is also a bread with a lot of character; really delicious. This will make two or three average sized loaves, but I made it into one giant Pullman-style loaf. I’ve been eating it for the past four days.


Whole Wheat Oatmeal-Flax Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

½ cup ground flax seed

2 tablespoons vital wheat gluten

4 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 flax seed, wheat gluten, and 3 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 (if the dough is too moist you may need to add additional flour; this will depend on how much liquid the oats absorbs). 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.

100% Whole Wheat Bread with Honey, Oatmeal, and Flax (Yum!)


I made this bread the other day; about 4 days ago, actually. I’ve made it before, but I often try to improve recipes. And I’m often trying to make bread healthier as well. This is a classic whole wheat bread with the addition of rolled oats and flax, both of which can absorb a lot of liquid, this is the reason the high ratio of liquid-to-flour (whole wheat flour absorbs more liquid than refined flour as well). Anyhow, this is a relatively simple to make bread recipe; it’s pretty straight-forward. And not only is it nutritious, it is also a bread with a lot of character; really delicious. This will make two or three average sized loaves, but I made it into one giant Pullman-style loaf. I’ve been eating it for the past four days.


Whole Wheat Oatmeal-Flax Bread


Makes 2 or 3 loaves

6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
½ cup ground flax seed
2 tablespoons vital wheat gluten
4 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 flax seed, wheat gluten, and 3 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 (if the dough is too moist you may need to add additional flour; this will depend on how much liquid the oats absorbs). 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.

Spicy Sweet Potato Hummus with Caramelized Vegetables…

Firstly, and you may already know this, but I didn’t list the ingredient, chickpea, in the title of this recipe because it is actually already listed…the word hummus is the Arabic word for chickpea. Anyhow, I’ll say my recipe mantra again…this recipe is so easy and delicious you’ll wonder why you haven’t made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.

Spicy Sweet Potato Hummus

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)

1 can (15 oz.) chickpeas, rinsed

6 tablespoons tahini

4 cloves garlic

2 teaspoons ground cumin

1 teaspoon sea salt

4 tablespoons cup lemon juice

6 tablespoons cup water

4 tablespoons Frank’s hot sauce

Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.


Urban Simplicity.

Spicy Sweet Potato Hummus with Caramelized Vegetables…

Firstly, and you may already know this, but I didn’t list the ingredient, chickpea, in the title of this recipe because it is actually already listed…the word hummus is the Arabic word for chickpea. Anyhow, I’ll say my recipe mantra again…this recipe is so easy and delicious you’ll wonder why you haven’t made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.

Spicy Sweet Potato Hummus 

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)
1 can (15 oz.) chickpeas, rinsed
6 tablespoons tahini
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon sea salt
4 tablespoons lemon juice
6 tablespoons water
4 tablespoons Frank’s hot sauce



Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.



Urban Simplicity.

More bread with stuff on it…

Ok, so I’ve posted recipes for this in the past. At least variations of it. Many variations. But not in a while. This is the version I made for myself for dinner this evening….whole wheat crust with oats and flax. Spinach aglio e olio, eggplant sauteed in olive oil. Three cheeses. It’s simple to make and tastes even better than it looks in the photo. For the dough recipe (which also makes excellent bread) click here or here. To cook the spinach (or nearly anything else) aglio e olio, click here. For more on pizza (recipes, photos, history, etc), click here. Now if you’ll excuse me I think I’ll go grab a third slice.


Urban Simplicity.

Red Lentil Soup with Potato and Spinach…

I’ve posted a recipe for this before (a few times no doubt) but each time is slightly different. This soup is so easy to make but at the same time bursting with flavor and super-nutritious. What’s different about this version is I used a sort of slow-cooked sofrito to bring out the flavors of the vegetables and spices. And a sofrito is really as simple as that…cooking vegetables and spices very slowly until they caramelize, the liquid evaporates, and the result is an intense flavorful paste. Anyhow, here it is…

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste.

Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Urban Simplicity.

Red Lentil Soup with Potato and Spinach…

I’ve posted a recipe for this before (a few times no doubt) but each time is slightly different. This soup is so easy to make but at the same time bursting with flavor and super-nutritious. What’s different about this version is I used a sort of slow-cooked sofrito to bring out the flavors of the vegetables and spices. And a sofrito is really as simple as that…cooking vegetables and spices very slowly until they caramelize, the liquid evaporates, and the result is an intense flavorful paste. Anyhow, here it is…

Red Lentil Soup with Spinach 

Makes about 2 quarts
4 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons whole cumin seed
2 teaspoon turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
1 (15 oz. can) diced tomatoes
2 cups red lentils
8 cups chicken broth
2 medium potatoes, peeled and diced
4 cups (4-6 ounces) fresh spinach, chopped
¼ cup lemon juice

 

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste.

Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Urban Simplicity.

Pasta with Broccoli, Garlic, Oil, and Other Good Things…

I have posted this recipe–or variations of it–on other occasions, but not in a while. It is one of my favorites. And besides being so simple to make, it is also delicious, nutritious, and inexpensive. The recipe below is a basic one, but add or remove whichever ingredients you prefer. This recipe is delicious and applicable with most vegetable, and proteins as well. For recipes similar to this, click here.

Penne with Garlic, Oil, Broccoli, and Chicken Broth

Makes about 4 servings

3/4 pound whole wheat penne

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets

3 tablespoons grated Parmesan cheese

Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Pasta with Broccoli, Garlic, Oil, and Other Good Things…

I have posted this recipe–or variations of it–on other occasions, but not in a while. It is one of my favorites. And besides being so simple to make, it is also delicious, nutritious, and inexpensive. The recipe below is a basic one, but add or remove whichever ingredients you prefer. This recipe is delicious and applicable with most vegetable, and proteins as well. For recipes similar to this, click here.

Penne with Garlic, Oil, Broccoli, and Chicken Broth 
Makes about 4 servings 
3/4 pound whole wheat penne 
1/2 cup virgin olive oil 
1 tablespoon minced garlic 
1/2 teaspoon crushed hot pepper 
1/2 cup chicken broth 
1/4 teaspoon sea salt 
2 cups chopped broccoli florets 
3 tablespoons grated Parmesan cheese 
 
Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving. 

Really simple to make, but it’s as delicious as it looks…

Yup, even in the midst of mini heat wave I still made pizza for dinner…the kitchen was hot but the outcome was definitely worth it. This pizza is made with a 100% whole wheat crust, and is topped with pesto, tomato sauce, four cheese, onion, and broccoli cooked in olive oil and garlic.

Here’s what it looked like just before it went in the oven…

Follow this link for my really simple but delicious whole wheat dough. And follow this link for step-by-step instructions and photos of this pizza being made at a previous time (minus the pesto). Click here for broccoli (and nearly any other vegetable) cooked with garlic and olive oil. And finally, if you are interested in a little history and lore regarding this delectable pie, follow this link.

Urban Simplicity.

Really simple to make, but it’s as delicious as it looks…

Yup, even in the midst of mini heat wave I still made pizza for dinner…the kitchen was hot but the outcome was definitely worth it. This pizza is made with a 100% whole wheat crust, and is topped with pesto, tomato sauce, four cheese, onion, and broccoli cooked in olive oil and garlic.

Here’s what it looked like just before it went in the oven…

Follow this link for my really simple but delicious whole wheat dough. And follow this link for step-by-step instructions and photos of this pizza being made at a previous time (minus the pesto). Click here for broccoli (and nearly any other vegetable) cooked with garlic and olive oil. And finally, if you are interested in a little history and lore regarding this delectable pie, follow this link.

Urban Simplicity.

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes

So as you can imagine these are seriously good. I made them for staff lunch at work today. Simply mix all the ingredients together and cook them. Rather than having it on a sandwich, I diced mine and tossed it into a salad. Anyhow…really, really delicious (did I mention how good these are).

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes

Makes about 10 burgers

2 pounds ground chicken

2 cups shredded cheddar

2 large eggs

1 cup bread crumbs

1 cup minced sun-dried tomatoes

2 cloves garlic, minced

1 bunch green onions, sliced thin

2 teaspoons kosher salt

1 teaspoon crushed red pepper

¼ cup chopped fresh basil

Combine all of the ingredients together and mix thoroughly. Let stand 5 minutes, then mix again. Divide and shape the burgers, then saute, grill, or bake them until cooked throughout.

Urban Simplicity.

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes

So as you can imagine these are seriously good. I made them for staff lunch at work today. Simply mix all the ingredients together and cook them. Rather than having it on a sandwich, I diced mine and tossed it into a salad. Anyhow…really, really delicious (did I mention how good these are). 

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes 

Makes about 10 burgers 

2 pounds ground chicken
2 cups shredded cheddar
2 large eggs
1 cup bread crumbs
1 cup minced sun-dried tomatoes
2 cloves garlic, minced
1 bunch green onions, sliced thin
2 teaspoons kosher salt
1 teaspoon crushed red pepper
¼ cup chopped fresh basil

Combine all of the ingredients together and mix thoroughly. Let stand 5 minutes, then mix again. Divide and shape the burgers, then saute, grill, or bake them until cooked throughout.

Urban Simplicity.

Four Ingredients / Four Loaves

It only takes four basic ingredients to make a really good loaf of bread…flour, water, yeast and salt. Everything else is extra. With that said, when I make bread using 100% whole wheat flour (which is pretty much all I do these days) I like to add a couple or few additional ingredients. The first is a couple tablespoons vital wheat gluten as whole wheat flour has a lower gluten content than process white flour. The gluten helps the bread stay risen. I also like to add a splash of olive oil for richness and suppleness, and a bit of honey for flavor and color to the crust. So today when I made this I used seven ingredients and doubled the recipe, hence the four loaves. Anyhow, bread is easier than you may think to make, and it’s so delicious. Don’t be daunted or intimidated, just do it. You won’t be sorry. For more recipes like this click here.

100% Whole Wheat Bread

Makes 2 loaves

6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

1/4 cup olive oil

1/4 cup honey

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Four Ingredients / Four Loaves

It only takes four basic ingredients to make a really good loaf of bread…flour, water, yeast and salt. Everything else is extra. With that said, when I make bread using 100% whole wheat flour (which is pretty much all I do these days) I like to add a couple or few additional ingredients. The first is a couple tablespoons vital wheat gluten as whole wheat flour has a lower gluten content than process white flour. The gluten helps the bread stay risen. I also like to add a splash of olive oil for richness and suppleness, and a bit of honey for flavor and color to the crust. So today when I made this I used seven ingredients and doubled the recipe, hence the four loaves. Anyhow, bread is easier than you may think to make, and it’s so delicious. Don’t be daunted or intimidated, just do it. You won’t be sorry. For more recipes like this click here.

100% Whole Wheat Bread


Makes 2 loaves


6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

1/4 cup olive oil

1/4 cup honey


Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Souvlaki-Style Tofu (version 2.0)

Okay. So this tofu recipe is so delicious even a dedicated “tofu hater” will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What’s different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.

Souvlaki-Style Tofu 

Makes about 6 servings 

1 pound extra-firm tofu
souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.

 

Roast Garlic Souvlaki Marinade 

Makes about 2 cups

12 cloves garlic
1 cup extra virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon sea salt
½ small onion, diced
1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

The Most Delicious Salmon Salad You’ll Ever Make

This posting and recipe is really more about method than it is actual recipe. But don’t let that scare you off because this is still very simple to prepare. The salmon is steamed/poached in white wine and on a bed of onions and garlic. And though I may refer to this as a court-bouillon (the classic French poaching broth for fish, which is, by the way, completely different than the Louisiana version), a French person–and I’m totally aware that I am making a rash and generalized statement here–may be horrified by my inclusion of garlic and hot peppers. 

The word—or phrase actually—translates literally as “short boil,” making reference, I suppose, to the short time it takes to cook fish. At any rate, when you steam or poach fish in a court-bouillon the fish itself takes on the flavor of that in which it was poached. So in the case of this today, the fish took on a light wine/garlic/onion flavor (the liquid is then either discarded or used as a base for a soup; it can be frozen for future use).

 And when the fish is done it is delicious as is, either warm or chilled. To turn this beautifully flavored fish into a salad one needs only to flake it and mix it with whatever ingredients you prefer. The one pictured, I mixed it with red onion, parsley, red pepper, and mayonnaise. If you have an aversion to mayonnaise the salad can also be made with a light vinaigrette (and possibly capers). Poached potatoes can be diced and added with a bit of mustard and dill, or even diced and seeded cucumber after the fish has cooled. So you should get the picture…this is really about the cooked fish rather than the recipe itself. Once the fish is poached or steamed it will be flavorful enough that whatever you mix with with will only be an enhancement. The sky is the limit.