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I made a new recipe on Wednesday, Ensalada de Quinoa, that landed in my in-box a couple of weeks ago from Bob's Red Mill:
https://www.bobsredmill.com/recipes/how-to-make/ensalada-de-quinoaI've wanted to try quinoa, although I've been wary because of all the hype, and it can be expensive. I was fortunate to find the Pereg brand at T.J. Maxx. I discovered the quinoa is easy to cook. The recipe specifies fresh or frozen corn and lima beans, but it did not say whether they should be cooked. I elected to use frozen and to microwave, then cool. I used feta cheese, as it is easily available, and I deleted the salt, since cheese has plenty. I also deleted the cilantro. I do not have white wine vinegar, so I used white vinegar. 1 Tbs. of the lime juice came from one of the limes from my tree, which had come off when my husband was re-arranging it; the other was my last store bought lime. I made the salad early in the day and refrigerated it.
I had it as my entrée, while my husband finished the last of the Dilled Chicken and Rice, although he tasted it and pronounced it good, which means I can use it as an entrée later in the week. We also had steamed green beans and sliced tomato.
It's a gluten-free recipe, and while I do not need to give up gluten, it's nice to have one in my repertoire, as one of my nieces cannot tolerate gluten. It's also vegetarian, although not vegan.
Oh, that it would work for me! Clearly, I've been eating too much of what I bake with butter.
I stopped using Crisco for baking early this year. I use it only to grease pans and to make THE Grease for coating pans. I don't use margarine for baking or eating and do not plan to start. My pie crusts are now made with all butter. I'll save the butter crust for special pies and occasions--and maybe limit the pie baking as well--although the KAF 200th Anniversary Baking book does have a deep dish oil pastry, and I know that there will be Granny Smith apples at next week's farmers' market from the honey people.
After my shock last week, I did not make the peach hand pies I had been anticipating. I ate the peaches as is, which was fine, as they are wonderful peaches. Instead, I baked the recipe for five small loaves of zucchini bread that uses oil and three eggs. I froze two, and my husband has helped me eat the other three, so I am within parameters.
I'm never sure where pizza ought to go, but I'll put it here in baking. I wanted to try Pizza Margherita, as we have such nice tomatoes. I looked at the KAF recipe, then I looked at the KAF recipe for sourdough pizza. I decided to use both of those crusts recipes to make my own to fit into a 12 1/2 x 17 1/2 pan. I thought about how Wonky once said that she and I just start experimenting--like we know what we are doing. This is an example.
I wanted more wholegrains in the crust, so I used 3/4 cup KAF unbleached, 1 cup semolina, 1/2 cup durum flour, and 1/4 cup medium rye. I cut the salt to 3/4 tsp. I added 1 Tbs. ground flax meal. I added 2 Tbs. of the KAF special dried milk, as I've been told to increase my calcium intake.
I proofed 1/2 tsp. active yeast in 1/2 cup warm water with 1/2 tsp. honey. I added 1 cup of my sourdough starter (mine is milk based; it is also of a pancake batter consistency). I then mixed in the dry ingredients. I switched to the kneading spiral. The dough seemed dry. I decided to add 1 Tbs. of olive oil at this point. It took a while to mix it in, and I had to knead at speeds 3 and 2 for about 8 minutes, but it came together as a nice dough. I let it rise for 3 1/2 hours (about 30 minutes too long, as there was some starting to collapse. I oiled my large pan, then spread the dough out, patting and stretching until it was even and it stopped snapping back. I let it rise for 90 minutes more.
I brushed the surface with about 1 Tbs. olive oil. I then arranged slices from 5 tomatoes over the surface. I evenly sprinkled 4 oz. of mozzarella over the surface. I put snips of basil leaves (from farmers' market) on my half, as my husband does not like basil. I baked in a pre-heated 450F oven for 20 minutes, at which time the cheese was melted and the crust golden. The basil did not do so well in the heat, so I need to re-think how I did that. It turned black and had not much flavor at all. Perhaps it needs to be added after the pizza comes out?
We each had a couple of slices, accompanied by some of the lentil soup that I made earlier this week. It was the perfect dinner for this cooler, overcast and rainy day.
This afternoon I baked a new recipe, Whole-Wheat and Oatmeal Zucchini Bread, from Ken Haedrich's The Harvest Baker (p. 50). Instead of using two 8 1/2 x 4 1/2-inch loaf pans, I used five 6x3-inch smaller ones and baked for 35 minutes. I used THE GREASE, and it worked as spectacularly as always. I used the quick oats option, as I have a lot more of those on hand. I made a few changes as well:
I reduced the salt by half (from 1 tsp to 1/2 tsp.)
I added 1/3 cup powdered milk (for nutrition)
I added 3 Tbs. ground flax meal
I used buttermilk.
I deleted the citrus zest (Comments on zest in a previous week led me to that decision.)
I used pecans instead of walnuts, because I still have a lot of pecans.We cut a warm one for dessert tonight. I will definitely bake this recipe again. I plan to freeze two or three of the loaves.
I've now baked four of the recipes in this baking book, and I'm impressed--although I do make some changes.
Chocomouse and Len--When we vacationed in Florida last January, we had to buy bread at the grocery. While friends raved about Publix's bread, I was VERY unimpressed. The loaf from National Bakery, however, was wonderful.
Joan--don't you love it when it gets slightly cool and soup can be on the menu again?
For lunch on Thursday, I made Vegetable-Lentil-Barley Soup, using the potato water left from cooking the potatoes yesterday for the potato salad. I sautéed chopped onion, chopped celery, chopped red bell pepper, and a bit of garlic before adding about 4 cups of the potato water, 1 cup lentils, 1/4 cup pearl barley, and 1 tsp. Penzey’s Bouquet Garni. Once it had all cooked, I added some freshly ground pepper. It made enough for four or so days more.
I baked Bernard Clayton's Dark Grains Bread again on Monday afternoon. The bread does seem to do better with 4 tsp. of yeast, in spite of the fast rising times. I did cut the salt to 2 1/4 tsp. and I reduced the honey by 1 Tbs. I decided to throw in 1/4 cup of flax meal. I cut the baking time from 50 to 40 minutes, and that worked well. I'll add a note to this post after I slice it tomorrow at lunch. I'm almost ready to post my version of the recipe.
Promised Note: The bread definitely has better texture with the 4 tsp. of yeast. Cutting the salt to 2 and 1/4 tsp. did not hurt it, nor did adding the flax meal. Cutting the baking time by 10 minutes produced a bread without a too-browned top, and one not as dry inside as last time. Next time, I think that I will shorten the first rise. While the dough did not fall, it did more than double, which may be why the second rise only took 25 minutes.
