Nozzole a chianti classico

This was excellent. It was in the 24 dollar range. As it says it is a velvety wine--nice depth. We loved it!

Chicken in the garden casserole

This is a very VERY moist dish and full of flavor. Great served with cranberry sauce. Below is the look of the casserole from the top (for those of you that eat cheese you can add cheese on top for last 5 minutes of cooking. It is basically layered broccoli, mixed veggies, chicken and a creamy mushroom sauce. If you do it the long way it is so moist and terrific.
Here below is a spoonful---oh so tender and moist!
The picture below is what the chicken looks like when you first place it in the crock pot Below is the first layer in the casserole dish AFTER the chicken has been cooked in crock pot
Below is the chicken when it is done COOKING IN THE CROCK. THEN You chop it up for the casserole and save the strained broth for use in the mushroom sauce.

First early in day or the day before (or you can just use 3 cups left over chicken BUT IF YOU COOK IT IN THE CROCK USING THE METHOD BELOW IT IS VERY VERY MOIST AND BETTER) cook chicken:

3 cups chicken (I used 3 skinless boneless thighs and one breast)
1 cup broth
1 cup water
rosemary, sage, thyme, parsley, pinch of oregano (all fresh) (I just place some of each-2 rosemary sprigs about 3 inches long, 6 sprigs of thyme, 6 small sage leaves, a small handful parsley, and pinch of oregano all from my garden)
paprika
salt and pepper

Put the above in the crock pot and cook HIGH 2 hours AND THEN LOW 2 1/2 hours. When done save the broth and chop up the chicken--it will just fall apart!

Next:
1 pound mushrooms
1 cup soy milk
salt and pepper
1 cup of the broth from cooking chicken
2 tab of nutritional yeast (optional)
2 tab cornstarch

Saute the mushrooms. When done mix the cornstarch and the soy milk. Add the broth, soy milk, salt and pepper to the mushrooms and stir until thickened. Add nutritional yeast.

Third:

3 cups chopped broccoli
10 ounces mixed vegetables

While sauteing mushrooms cut up 3 cups fresh brocoli and cook in a pot for 2 minutes.Cook frozen mixed vegetables 5 minutes.

Fourth:

In 2 quart casserole place the broccoli, then the mixed veggies, then the chicken, then the mushroom sauce over all. Bake uncovered 30 minutes-to 35. Serve with wide noodles or rice or biscuits or whatever.

PS. To save time you can just use chicken that is already cooked and 2 cans of cream of mushroom soup and 1/2 cup of milk to make the sauce--HOWEVER most cream of mushrooms have wheat (so not gluten free). ALSO I guarantee it won't taste as good.

Pasta Primavera with Asparagus

We really loved this dish , but we did not like the tomatoes in it. Next time we will cook it without the tomaotes. It would also be good with more asparagus or with some added mushrooms.

I am going to give both versions. I will put my altered version in with the recipe. (Found the recipe in Family Circle).

Makes 6 servings. Prep 20 minutes. Cook 15 minutes.

1/2 pound asparagus, trimmed and cut into 1 inch pieces (I could use more)

1/2 pound green beans, trimmed and cut into 1 inch pieces

2 sweet orange peppers, cored, seeded and cut into 1/4 inch pieces

1 pound spaghetti (I used spaghetti for hubby and Gluten Free fettuccini for me)

3/4 cup half and half (I used soymilk and 2 tab of corn starch for thickening it

3/4 cup chicken broth

3/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1/4 tsp ground nutmeg

2 tab olive oil (I omitted--just used sritz of pam in iron skillet)

5 cloves garlic, sliced

2 cups grape tomatoes, halved. (I WOULD OMIT)

Sliced mushrooms (in place of tomatoes--ME)

1/3 cup grated parmesan (I omitted and used 1-2 tab of nutritional yeast)

1/4 cup flat-leaf parsley, chopped (I forgot!)

1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water. (I used special pan with insert and just lifted the veggies out).

2. Add pasta to boiling water and cook following package directions. Drain and return to pot.

3. While pasta is cooking, place half-and-half (me soymilk with cornstarch), chicken broth, salt, pepper, nutmeg in a small saucepan. Bring to a simmer (me--until thickened--stirring constantly).

4. Heat large nonstick skillet over medium high heat. Add spritz of pam (or oil) and if using mushrooms sautee and after done add garlic and cook 30 seconds. Add cooked vegetables and tomatoes (if using tomatoes). Cook stirring a few times , about 1 minute, 30 seconds. Add nutritional yeast to the soymilk/broth pot. (or cheese if using).

5. I did my bowls indivindually since I am gluten free. I just placed noodles in bowls, adding the soymilk mixture and then the veggies and combined. You can let stand a few minutes. You can add parsley if desired.

Lima Bean Soup

This picture doesn't show it, but you add milk before serving. You can use regular milk, or 1/2 and 1/2 or soymilk, almond milk etc. This was found in a little book put out by Taste of Home. I did some changes which I will note. One of my FAVORITES

3 cans (14-1/2 ounces each ) chicken broth. (I just used a quart since that is all I had--you could sub vegetable broth to make it vegan or Chickpea broth)

2 cans (15 ounce each) lima beans , rinsed and drained. (I used frozen baby limas and some butter peas)
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped (I also used a bit of roasted red peppers)
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter (I omitted)
1-1/2 tsp dried marjoram
1/2 tsp salt
1/2 tsp pepper
12 tsp dried oregano
1 cup half and half cream (I used almond milk -not shown in the picture)
3 bacon strips, ooked and crumbled (I just used a bit of liquid smoke--about 1/4 to 1/2 teaspoon)

Combine first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until veggies are tender. Add milk; heat through but do not boil. Sprinkle with bacon just before serving or use liquid smoke. Makes 3 quarts

Black Bean Oatmeal Burgers

Ok--This is another recipe found in Dr. Esselstyn's book. I like this with BQ sauce, tomato, sliced onions and lettuce and mustard.

2 cups black beans
1 14.5 ounce can tomatoes with zesty mild chilies (I partially drained this)
1 garlic clove, minced or 1 tsp garlic powder (I forgot)
1 tsp onion powder
2 green onions, chopped (I just used a bit of chopped regular onion)
1 cup chopped carrots
1 cup cilantro or parsley (used parsley)
2 cups of old fashioned rolled oats ( actually use quick oats as they will hold together much better,)

1. Preheat oven to 400 degrees F
2. Process carrots in food processor until very fine. Add the rest of the ingredients except for the oats. Blend well
3. Add the blended ingredients to the oats
4. Form into patties and place on baking sheet and bake for 8-9 minutes. (I used a 1/2 cup measuring cup and made 8 large patties by scooping and dumping onto pan) But if I use a hamburger press I make 6 patties!

5. You are supposed to turn patties over and broil for 2 more minutes. I sometimes do this on both sides to lend firmness to the burger.

6. Serve on buns with all the fixings--lettuce, tomato, onion, BQ sauce etc.

Note: if using old fashioned oats instead of quick oats another article says to cook them 16 minutes! Then broil go a minute or two.

More details here https://nannykimsrecipes.blogspot.com/2014/11/black-bean-veggie-burger.html?m=1

veggies and hummus (good snacking)

This makes a quick easy , healthy snack--so just wanted to remind myself!! I also like slices of red bell pepper and green bell pepper on the tray.

For the hummus (no oil)

15 ounces (2 cups) chickpeas already cooked(save the cooking water if cooking your own)
3 tsp garlic minced (and extra for middle of hummus)
juice of 1/2 a lemon
lemon zest ( 1/2 tsp or so)
salt and pepper to taste
4 tablespoons or so water or the cooking water or vegetable stock
1/4 tsp balsamic vinegar (optional--but I like the taste it adds)
salsa or picante sauce if desired
OPTIONAL: some jarred roasted red bell peppers --you can process this right in.
Also optional is some red ground cayenne pepper
Also optional is some turmeric for anti-cancer fighting.

In food processor process the chickpeas, garlic, lemon zest, lemon juice, and as much liquid to make a nice smooth humus. Add salt and pepper to taste. Add optional ingredients mentioned if desired.I like to place a bunch of extra minced garlic in the middle of the humus so those who want more garlic can get it. I also like some salsa in the side of the bowl so I can get both when dipping the veggies.

Ps. If you don't mind added oil --can add Tahina--even 1 tsp gives it a nicer flavor. If you like it creamier add a bit more water and place in blender after doing it in food processor.

Lentil loaf from Dr. Esselstyn

We liked this and it is great left over and in sandwiches. We served this with mashed white potatoes and mashed sweet potatoes and string beans. This was very tasty and we used BQ sauce--the Kraft Honey kind which made it fantastic (yes it has high fructose corn syrup...can't find any locally without it). My son thought, "ribs baking, it can't be! " ha. Mine did not come out loaf like-the first time -I may have had a bit more water from the cooking in mine--but I liked it because it was very moist and full of flavor. Note: I think this loaf comes out better with white rice. Also need to drain the tomatoes. I have had success doing it this way.

This is also good on linguine --hmmm barbecue linguine--the best of both worlds ?

Also for optional changes see at bottom of post NOTE--EASIER TO MAKE THIS IF YOU COOK THE RICE AND THE LENTILS EARLIER OR THE DAY BEFORE!

1 1/2 cups dry uncooked lentils, rinsed (NOTE: RED LENTILS WORK well IN THIS -because they are so mashable)(DRAIN WELL after cooking OR 2 cans of drained lentils)**However Brown ones make firmer loaf (you will be mashing the lentils).
2 medium onions, chopped (1 1/2 cups) I use less!
6 mushrooms, chopped
veg water or water (or dry wine for saute)
2 cups packed fresh spinach, chopped (you can use some well drained cooked frozen)
1 15 ounce can diced tomatoes (better to DRAIN off the liquid)OR I PREFER USING JUST 1 CUP OF FIRE ROASTED CRUSHED MUIR TOMATOES INSTEAD .
2 cups brown rice,(this means 2 cups of cooked rice--not 2 cups of raw rice) (I ALSO LIKE USING A WILD RICE BROWN RICE MIX(again make sure well drained if liquid is left)
1 tsp garlic powder
1 tsp dried sage
1 tsp Mrs. Dash's garlic and herb seasoning blend
1/2 tsp dried marjoram
1/2 cup of barbecue sauce or ketchup (I think the bq sauce makes this dish--I like extra sauce too when serving) (iF  using ketchup --I like adding a bit of brown sugar and a bit of Worcestershire sauce to it, but not a vegan recipe if you use it)
I added Salt and Pepper to taste

1. Preheat oven to 350 degrees (after cooking lentils) . Cook lentils in amount of water called for and then drain well before mashing if using the red lentils. If using the harder type lentils (ie brown) you may need to use a little liquid. After cooking and draining well, then mash them.

2. Stir-fry onions and mushrooms in broth, or water or wine. After they soften add spinach and cook covered until the spinach wilts.

3. Add onions and mushrooms, tomatoes, rice, garlic, sage, Mrs. Dash, and marjoram to lentils. Add some shakes of Worcestershire sauce if desired.

4. Press into a 9 by 5 inch loaf pan and spread with barbecue sauce on top. NOTE: This recipe actually makes enough for the 9 by 5 and another smaller pan.

5. Bake 45-60 minutes. Serve with mashed potatoes, or linguine or in a sandwich or however. 

 note: Rip Essylten the son does the recipe pictured in direction below-- alterations are his

Cauliflower and Potato Curry

This was yummy. It would be good with Chicken for those of you that eat it--but it was great just the way the recipe calls for it--YUMMY. It passed my hubby's seal of approval! I found this from "Prevent and Reverse Heart Disease" by Dr. Esslstyn--good book and good recipes! good with mango chutney . Best if eaten the day you cooked it otherwise the onions seem to overwhelm it.

1 1/2 cups chopped onion
3 tsp minced fresh ginger
2-3 tab vegetable broth or wine (I used a dry white)
1 tab curry powder
3 cloves garlic, minced (about 3 teaspoons)
4 cups cauliflower florets
1 1/2 pounds red potatoes (about 4 medium), cubed--I used more and an assortment of kinds
1 28 ounce can diced tomatoes
1 package of frozen peas
1/2 cup chopped cilantro (I left out)

1. Put onion, ginger, and veg broth or wine in pot on medium high. Cover and cook about 4 minutes.

2. Reduce heat to medium. Add curry powder and garlic and cook about 1 minute, stirring constantly.

3. Add cauliflower and potatoes and cook , stirring often 5 minutes (or longer) or until they begin to soften. Mine took longer.

4. Add tomatoes, reduce heat and cook covered 15 minutes or until veggies are tender--mine took a lot longer, possibly because I didn't do step 3 long enough.

5. Stir in peas and cook covered until peas are warm, about 2 minutes.

. Add cilantro (if using), stir , and serve with a salad and bread.

Mandarine Orange Cake (Gluten Free)

This is a quick easy cake. Very moist. I got this recipe from my Sister-in-law. Good with fresh strawberries!

Mandarin Orange Cake

1 cup rice flour
2 egg whites
2/3 cups sugar
1 11 ounce can mandarin oranges drained
1 tsp baking soda( I have also used cream of tarter)
3/4 tsp of salt
1/4 tsp of vanilla flavoring (I added this/ not necessary if you don't have it)

Syrup
1/2 cup orange juice
1 tsp grated orange rind
1/4 cup sugar
(the recipe calls to add sugar to this, but I use Tropicana 50 which has cut the sugar content but is already sweet)

1. Stir together the flour, 2/3 cup of sugar, baking soda (cream of tarter) and salt. Add the egg whites and drained mandarin oranges and vanilla and stir vigorously until everything is well blended. Don't worry that there will not be enough liquid for a batter; the mandarin oranges break into pieces and give off juice.

2. Pour into a greased 8 inch square pan and bake at 350 for 25 or 30 minutes. It will start to turn a light brown. Prick holes all over the warm cake with a fork.

3. Stir the orange juice, sugar and orange rind together in a small saucepan and bring to a boil. Spoon over the cake. Best served warm. OR it is really good refrigerated!!!! Yum.

Vegetarian Stuffed Peppers

This was quite tasty. I found the recipe from Dr. Esselstyn's book. However I like my peppers cooked more so I would parboil them for 5 minutes or so next time.

4 bell peppers (Me-that you parboil ahead)

2 medium onions, chopped (1-1 1/2 cups
3 large garlic cloves, chopped

1 tab peeled, chopped fresh ginger

broth or water or wine optional

2 cups corn

2 cups cooked brown rice

2 medium tomatoes, chopped (2 cups)

1 tab lemon juice and zest

1 tab balsamic vinegar

black pepper to taste

1. Preheat oven to 400 degrees. Cut peppers in half lengthwise and remove seeds. Set peppers aside or parboil them if you want them to be tender.

2. Stir-fry onions until they start to brown. (I use iron skillet which only needs a spraying of Pam)

3. Add garlic and ginger and cook another 2-3 minutes , stiring)

4. Add corn and cook 2 minutes more.

5. Add rice, tomatoes, lemon juice, zest, vinegar, pepper and stir.

6. Fill pepper halves with this mixture pressing into corners and piling high.

7. Place in 13 by 9 inch pan and Cover with foil and bake 25 minutes

Mexican Fetuccini or tacos

This was a very very happy surprise for us this week. Originally I made this to make a taco tower. But we used the left overs with some added Paul Newman's Marinara sauce and it was WONDERFUL on Fettuccini or spaghetti noodles!! So a great new meatless dish for us!!

We used the above ingredients--along with an onion. I cooked up the onion and then added the rest.

1 onion

1 jar of mushrooms (could use fresh)

1 small can of sliced black olives

2 cans of black beans , drained

1 can of white corn or yellow corn

picante sauce

taco sauce

tacos or noodles

Cook up the onion. Add the rest using as much picante suace and taco sauce as desired. Serve with tacos or noodles---if serving with noodles add some Marinara on the noodles. Simple and goooood!

Mediterranean chicken and polenta BHG

This was so delicious--really fantastic. A comfort food for hard times. Serve with a good dry wine and what can I say--wonderful. This is also great because it only takes 20 minutes. It would be good without the chicken as a vegan polenta too---using everything but the chicken. Easy way to cook polenta see the second step below!


1/2 of a 6.5-oz jar oil-packed dried tomatoes with italian herbs
4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
1 cup assorted olives, drained
1/2 cup dry white wine or reduced sodium chicken broth
4 small bay leaves
1 cup cornmeal

1. Heat oven to 375. Drain tomatoes , reserving the oil. Season chicken with salt and pepper. In ten inch oven going skillet heat the reserved oil over med-high heat. Cook chicken in hot oil 3 minutes each side or until browned; remove skillet from heat. Add tomatoes, olives, wine, bay leaves. Transfer t oven. Bake , uncovered 10-15 minutes or until an instant-read thermometer registers 170 degrees F when inserted in chicken.

2. MEANWHILE, for polenta in large saucepan bring 3 cups water to boiling. In a bowl combine cornmeal, 1 cup COLD water, and 1 tsp salt; gradually stir into boiling water. Cook and stir until thick and bubbly. Reduce heat; stir occasionally. Remove and discard bay leaves. Serve chicken with polenta and olives. Serves 4.

Hoppin' John Stew on Grits

This is tasty and pretty quick especially if you used canned black-eyed peas (I do use frozen ones too , but cook them first for this dish) (the basic recipe can be found in Southern Living's January 2010)

1 medium onion , chopped
2 (15 oz) cans blacke-eyed peas, drained and rinsed
1 1/2 cans of diced tomatoes (21 oz), undrained (can add some green chilies to this)
1 tsp liquid smoke (or if you eat meat a cup of smoked ham)
1 cup frozen corn kernels
1 tsp. sugar
cilantro is optional
Cooked grits
Picante sauce (as much as you like)

Cook onion in large pot with a few tablespoons of water for 3-5 minutes or until tender. Stir in peas, tomatoes, liquid smoke (or ham), corn and sugar. Cook about 15 minutes. Add picante sauce as much as you like to taste.

Meanwhile place 4 cups of Chicken broth and 1 cup of quick grits in a pot. Cook until thickened (about 5-10 minutes). If you eat dairy you can add 1 cup of cheese.

Serve the hoppin John over the grits.

Mexican rice

Good served as a side with tacos etc.

1 cup brown rice (uncooked)
2 cloves of garlic minced
2 1/4 cup water
1/2 onion, chopped
1-2 Tab of chopped celery (fine)
1/4 cup or so of picante sauce
1/4 of a green bell pepper, chopped in small pieces
couple dashes of oregano
pinch of red cayenne pepper
1 tsp cumin powder
1 tsp chili powder
1 tab olive oil
salt to taste

Heat oil in pot. Brown rice while stirring. Add garlic just as rice gets brown. Add the rest of the ingredients and cook until rice is done (35-50 minutes depending on the rice you have)--you can add a bit more water if needed.

Mcdougall's minestrone (1 hour cook time)

This is from this months Mcdougall newsletter.I love this and it is fast and easy. When making mine I added some mixed vegetables in place of the string beans since I had none. I also added some baby limas. I didn't add the pasta, but may at a later date.This is one of my favorites and it freezes well.

Hearty Minestrone Soup

"This is a quicker version of our favorite Minestrone Soup using canned beans instead of the dried kidney beans. All of the delicious flavor is still here though, and it makes a hearty meal for several people with a loaf of fresh bread."

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 6-8
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 teaspoon crushed garlic
6 cups vegetable broth
½ cup chopped green beans
1 ½ cups chunked potatoes
1 ½ cups shredded cabbage
1 14.5 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 15 ounce can garbanzo beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
¼ cup parsley flakes
1 ½ teaspoons dried basil
Several twists of freshly ground pepper
½ cup uncooked whole wheat or brown rice pasta

Place the onion, celery, carrots and garlic in a large pot with ¼ cup of the vegetable broth. Cook, stirring occasionally until vegetables soften slightly, 2 to 3 minutes. Add the remaining broth and all of the ingredients except the pasta. Bring to a boil, reduce heat, cover and cook for 45 minutes. Add the pasta, mix in well and continue to cook for another 15 minutes until pasta is tender."

Baked sweet potato (salad)

This was a yummy different salad. The sweet potatoes by themselves are good and also good for a snack.

Sweet potatoes

garlic powder

salt and pepper

olive oil

Preheat oven to 400 degrees. Slice potatoes into wedges. Spray cooking sheet with pam. Place wedges on the sheet. Sprinkle with salt and pepper and garlic powder. Spritz with a bit of olive oil. Cook for ten minutes and then turn them over and cook another ten minutes or until they are as brown as you like them. I didn't want mine too brown for the salad.

Place them on mixed salad greens or romaine lettuce. Sprinkle with a balsamic dressing (I often use balsamic vinegar by itself since I am doing low fat for myself).

Better homes and gardens has a good citrus vinaigrette which uses

1 (1/2 inch) piece fresh ginger , peeled

2 Tbsp. red wine vinegar

1 tbsp chopped sweet onion

1 tbsp. honey

1 tsp orange zest

1/4 tsp dry mustard

1/4 tsp salt

1/4 cup olive oil

(Pulse the first 7 ingredients in blender or food processor until blended. "With blender running, add olive oil in a slow steady stream"....Pour through a fine wire mesh to discard solids.

Lentil with kidney bean chili (crock pot)

This was pretty good--a nice little change up for a chili and it makes a big pot in my crock pot.

2 (28 ounce each) cans of diced tomatoes
2 (15 ounce each) cans of red kidney beans rinsed and drained
2 large green bell peppers, chopped
1 large onion chopped
2 cups dry red lentils or brown (I always use brown because I can't get reds in my area)
1 to 2 tablespoons of chili powder (I start with the lesser amount and add more if needed)
1 1/2 tsp of garlic powder
1 (8 ounce) can tomato sauce
1 (6 ounce) can of tomato paste
1 tsp of Worcestershire sauce
3-4 cups of water

In large crock pot place tomaotes including their liquid. Add 3-4 cups of water, the drained kidney beans, green peppers, onions, dry lentils, chili, garlic. Turn pot on low and cook 6 hours on low and then 2 hours on high or until lentils are done. I believe it is less time for red lentils. Add water if it gets too thick. During the last 30 minutes add the tomaot sauce and the tomato paste. Add the Worcestershire sauce just before serving (more or less to taste).

You can serve this with cheese or vegan cheese mixed in and crumbled tacos on top if desired.

Black eyed pea masala by fatfreevegan

This was very good especially with some added Mango Chutney or Cranberry chutney. This is found at fatfreevegan.com here:

http://blog.fatfreevegan.com/2010/01/black-eyed-pea-masala.html

Crusty Wheat Bread with no added oil!

This is a nice crusty bread. My guys liked this better than my usual wheat bread and this one is oil free!! The only fat/oil comes from the grains! THIS USES WHITE WHOLE WHEAT FLOUR

This is a no Knead bread! This is how it looks (below) when it has risen before you put it in loaf pans.

It is not dry--just crusty on the outside --there is a trick you do with ice cubes when cooking it!

The recipe can be found on the link below and you need to do it the way she says ;-).
http://www.cookforgood.com/recipe/homemade-no-knead-good-whisk-bread-part-1.html (note I am copying her recipe since one time the link did not work
 She also has a you tube that shows you how to do the part of this whisk bread before here (also below is another of her videos for getting it ready to place in the pans:

Ingredients

2 1/2 cups white whole-wheat flour (300 grams)
2 1/4 teaspoons rapid-rise or instant yeast
1 tablespoon salt
1/2 cup wheat germ, untoasted (64 grams)
1 tablespoon honey (21 grams)
3 cups warm water (2 cups then 1 cup at about 110 degrees)

4 cups all-purpose, unbleached flour (480 grams)

Method

1. Mix the dough. In a big bowl, put white-wheat flour and yeast. Stir to mix, then add salt, wheat germ, honey, and first 2 cups of water. Stir to dampen flour, then whisk or rapidly stir the batter for a minute. Swish your whisk in the remaining cup of water so you don't waste anything. Add the all-purpose flour and then last cup of water to the dough. Stir with a big spoon until all the flour is damp.
2. Let it rise. Cover the bowl with something tight enough to keep it from drying out but loose enough that the gasses from the yeast can escape. I use a plate but any loose lid or even a piece of waxed paper would do fine. Let the dough rise for one to five hours (see Note below if the room is cold). Refrigerate the dough overnight or for up to five days. This will let the yeast work on the flour longer, making the bread taste better and rise more.
3. Take the dough out of the bowl. When you are ready to bake the bread, grease one or two non-stick bread pans and a spatula with shortening, pan spray, or butter. Oil or flour your hands so the dough doesn't stick to them. Sprinkle a little flour on the dough, then use a serrated knife to cut it in half. Coax half the dough out of the bowl with the greased spatula. Try to keep the dough together without tearing it to preserve the progress the yeast has already made in making your dough rise. Sprinkle the other side of the dough with a little flour too. If you are only making one loaf, then return the rest to the refrigerator in the covered bowl.
4. See part 2 for how to shape the dough, let it rise, and bake your homemade bread.

Tips and notes

• Your bowl will be big enough to hold the dough after it rises if it will hold 1 gallon or 16 cups of water.
• If you use a kitchen scale to measure the dry ingredients, you'll save time and reduce the chance of making a mistake.
• Bread rises best at temperatures between 72 and 90 F (22 to 32 C). In the winter my kitchen is at 68 degrees or colder, so I put my bread pans on a heating pad turned to low, cover it with a cake carrier, and then cover that with a clean bath towel.
• This recipe and its sister recipe for Whisk Sandwich Bread are my pride and joy, the results of eighteen months of research and bread making. I wanted a very nutritious bread that was fast and easy to make and didn't require any special equipment, like a bread machine, food processor, or standing mixer. I studied and tried dozens of recipes, with the key steps being inspired by three sources. Thanks to Mark Bittman's and Jim Lahey's Sullivan Street Bread for the idea of letting the dough develop overnight instead of kneading it. Thanks to Jeff Hertzberg and Zoe Francois for the idea of creating a gluten cloak. And thanks to Rose Levy Beranbaum for the idea of using some white flour plus wheat germ to get the nutritional equivalent of whole-wheat bread without the sharp bran that cuts the gluten and her encouragement to measure by weight instead of with measuring cups.

http://cookforgood.squarespace.com/recipe/homemade-no-knead-good-whisk-bread-part-2.html

1. Shape the dough. Hold your hands underneath the dough and slowly spread them so the dough almost falls through. As it falls, the dough will stick to your hands a little and stretch, creating the gluten web that will support the bread as it rises. Gather the stretched dough at the top like a very short ponytail. Turn the dough some and repeat, until you have dropped the dough and gathered it at the top of the ball five or six times, going all the way around the dough. Stretching the dough should take about a minute. Turn the dough ball over so the rough, gathered part is underneath. Pat and stretch it some until the dough is nearly loaf-shaped, then put it into the loaf pan rough side down. Press the dough down gently until it fills the bottom of the pan. Repeat with the other loaf if you are making two at the same time.
2. Let the dough rise again. Put the dough in a small, warm place so it can rise without drying out, such as a cake carrier or a microwave. If you don't have something to use as a rising box, then just cover the dough with a clean tea towel or piece of knit cloth. Let the dough rise for about two hours until it has doubled in size. It should be at or near the top of the bread pan.
3. Bake. Pre-heat your oven to 350 degrees. Put an empty pan or iron skillet on the very bottom of your oven. If you have a bread stone, put it on the bottom rack of your oven. When the dough is ready to bake, it will be at or just above the rim of the bread pan. Touch it gently with a finger and watch the dough spring back into place. Put about a half-cup of ice cubes in a bowl so you can easily put them into the empty pan in the oven without burning yourself. Open the oven, put in the bread, and slide the ice cubes into the empty pan below. Quickly close the oven door so you trap the steam from the ice cubes. Do not use convection baking since this will take away the steam.
4. Bake for 35 to 40 minutes until golden brown. The interior temperature should be 205 degrees.
   Remove the bread from the oven. Remove the loaf from the pan. If you like a crisper crust, put the bread back into the oven without the pan for about three more minutes. Cool on a wire rack. (If the bread doesn't just pop out of the pan when you turn it over, slide a table knife or thin spatula around the edges of the bread to loosen it.) Let it cool all the way to room temperature before slicing it so that the bread structure can set. If you cut it while it's hot, it turns into a gummy mess. Slice with a serrated knife. Store at room temperature, wrapped in clean tea towel or piece of cotton, plastic wrap, or in a paper bag. To keep longer, wrap the bread well in plastic or foil and freeze.

Tips and notes

• Non-stick loaf pans are a must for a sticky dough like this.
• Bread rises best at temperatures between 72 and 90 F (22 to 32 C). In the winter my kitchen is at 68 degrees or colder, so I put my bread pans on a heating pad turned to low, cover it with a cake carrier, and then cover that with a clean bath towel.
• Do not refrigerate baked bread. If you do, it will go stale much faster than if you keep it at room temperature or freeze it.

Now if I could just find a fat free one for myself that would be gluten free!!

Earl Grey latte

I found this from another blogger this week and forgot to write which blog. I will see if I can find it , but I have my doubts. This was delicious!!!

London Fog Tea Latte
1 Earl Grey teabag
1/2 a mug of boiling water
1/2 a mug of steamed milk (I just used almond milk)
1 Tbsp. brown sugar (to taste)
1/2 tsp. pure vanilla extract

I just microwaved the tea, water and milk. Then I added the rest. I used a bit less of the sugar but it would be good with all of it! I am drinking it right now--oh, this would be good before bed with the decaf Earl Grey!

Cinnamon buns for Christmas day--our favorite

These are our family's traditional favorite cinnamon buns for Christmas. We got them years ago from Better Home and Garden. You make it up the night before and they are ready to pop fresh in the oven on Christmas morning.  If you need a gluten free version go here: http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html

DAY BEFORE:

3&1/2 to 4 cups of all purpose flour
1 package of active dry yeast
1 cup milk or almond milk
1/3 cup margarine or butter
1/3 cup sugar
1/2 tsp salt
1 egg (better if at room temperature)
2 Tab. of melted or softened margarine or butter
3/4 cup packed brown sugar
2 tsp. cinnamon
1/2 cup raisins (or less if desired)
1/2 cup chopped pecans or walnuts

Optional: powdered sugar, vanilla and water if you desire a glaze--see directions.

If you like a glaze you will also need powdered sugar, vanilla, and water. Directions are at end for this.

Start by getting a bowl and Stir 1 and 1/2 cups of flour and the package of yeast and set aside.

In a saucepan heat milk, 1/3 cup of margarine or butter, the 1/3 cup sugar and the 1/2 tsp salt and heat until warm (120- 130 degrees  and butter is almost melted. Add to the flour and beat on low for 30 seconds. Let rest for a few minutes. Add the egg and stir with a wooden spoon, adding the rest of the flour--enough to make a good workable consistency. Knead for 5 minutes. Cover with damp towel and rise until double (takes 1 hour to 1 and 1/2 hours in a warm area). Punch dough down and let rest ten minutes.

Roll into a 18 by 10 inch rectangle. Spread with soft butter.

Combine the brown sugar and the cinnamon. Sprinkle over the dough. Sprinkle raisins and nuts over the top. Roll starting at the long side and pinch slightly to seal all edges. Cut into 12 slices. Put in greased 13 by 9 by 2 inch pan. You place them by 3's across the narrow way and 4 the long way, making 12. If cooking on the same day let rise until double (about 30-40 minutes) . If cooking next day then skip this rising and cover with oiled wax paper and plastic wrap. Chill 2-24 hours.

When ready to cook, take out of refrigerator and let stand at room temperature for at least 20 minutes. If there are any large bubbles punch with a toothpick  Bake at 350 F for 25 minutes or until golden brown. Watch closely after 15 minutes because ovens vary and it depends on how cold the batter is. I like mine slightly under cooked. Invert immediately unto a pan and cool slightly.

If desired make an icing of 1/2 cup of powdered sugar, 1/8-1/4 tsp vanilla and just enough water to make it easy to spoon over the top.

Brussel Sprouts with rosemary and thyme that even my kids loved!! WOW

We loved these and even my kids who don't like them LIKED THESE!!

1 pound of brussel spouts
1-2 tablespoons of olive oil
5 sprigs of fresh rosemary
1/2 tsp or so of dried thyme
salt and pepper

Cook brussel sprouts until just done. (I used the kind that cook in 5-6 minutes in the microwave bag. Cut the spouts in half. While sprouts are cooking: Heat some oil (in my iron skillet) on lowest setting and set the sprigs of rosemary in the oil for 5 minutes or until oil is flavored. Remove the sprigs (but don't throw out)

Place the cooked brussel spouts cut side down in the rosemary flavored oil in the skillet. Sprinkle with thyme, and salt and pepper. Place the sprigs back on top of the sprouts. Cook at a medium to medium high temperature untill the sprouts start to brown. Throw away the rosemary sprigs and serve.