Peasant Bread

(This recipe makes one loaf. The three above were made by doubling the recipe and using smaller loaf pans.) 

 

4 cups flour

1½ teaspoon salt

2 teaspoons sugar

1 tablespoon instant yeast

2 cups warm water

 

Whisk dry ingredients together.

Add water and mix with spatula or wooden spoon till shaggy sticky ball and no dry streaks.

Cover and let rise till double; 1-1½ hours.

 

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Preheat oven to 425F.

Grease 9-inch pie plate or 8½x4½-inch loaf pan.

Put dough in pan.

Let dough rest uncovered 15-20 minutes, till slightly puffy.

 

Bake 15 minutes.

Reduce to 375%.

 

Bake 55 minutes.

Remove from pan when taken from the oven.

 

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I’ve made some adjustments to the above recipe. I use half whole wheat flour and half white; 2 teaspoons of honey instead of the sugar; I shape the loaves but it seems to me the original recipe allows you to dump the dough into a loaf pan and that works fine; and I bake at 325F for 15 minutes, then 45 minutes or 1 hour at 375F.

 I usually double the recipe and have added chopped green onions to the dough when mixing.

Aaaand ... one last tip if you're new at baking: I slash the tops of the loaves (about 1/2 inch deep) diagonally 3 times so that they can "spring" -- rise -- in the oven without the crust tearing during that first 15 minutes at 325F. 

 

Substitute for Buttermilk

 1 cup milk

1 tablespoon lemon juice

Let sit for 5 minutes.

Substitute for Egg

 1 tablespoon milled flax

1/3 cup water

Mix and set aside for 3 minutes.

Omelette Muffins

 

8 eggs

1/2 cup milk 

1 cup grated cheddar

1 cup bell peppers (any colour mix) 

1/2 cup baby spinach, chopped

1/4 tsp salt

2 green onions, sliced thin

 

Preheat oven to 350°F. Grease muffin tin.

Whisk eggs and milk. Stir in remaining ingredients.
(I had no peppers, so replaced that measure with a cup of chopped green onions. Mmmm.)
Scoop batter into tin, filling almost to the rim. You should have enough for 12 muffins. (I only got 10.)
Bake for 20-25 minutes, or till eggs are cooked.

With broccoli for supper

 I found the original recipe here: 

https://kirbiecravings.com/omelet-muffins/

Kirbie offers useful tips and more recipes, and bless their heart for this one. We loved it. 

 

Energy Bites (Melissa)

 1/2 cup peanut butter
1/3 cup honey
1 teaspoon vanilla

Mix wet ingredients, then add:

1 cup rolled oats
2/3 cup toasted coconut
1/2 cup ground flax
6 tablespoons chocolate chips

Refrigerate 30 minutes so they can most easily be shaped into balls. 

That's it. Keep frozen or not, as you like. 

Almond Rocha

1/2 cup slivered almonds

1 cup butter

1 c granulated sugar

3 tablespoons boiling water

2 tablespoons corn syrup

1/2 cup chocolate chips (optional)

Bake almonds on a cookie sheet in a 300F oven for 10-15 minutes, or till golden brown.

Combine butter and sugar in a heavy saucepan and cook over low heat, stirring till sugar dissolves.

Add water and syrup.

Boil over  medium-low heat, without stirring, to the hard-crack stage (300F).

Pour hot candy mixture over the almond layer on cookie sheet. 

Sprinkle chocolate chips over pan of hot candy. Spread with knife to thin layer.

Cool. Break into pieces.

Yields 1 lb / 500 g

Zucchini Patties

3 cups coarsely shredded zucchini, drained

2 eggs, beaten

1 cup grated cheese

1/2 cup onion, chopped

1 cup biscuit mix

Combine, form into patties, fry slowly in a little oil or butter. 

Makes 6 pancake-size patties.

I have only made these using zucchini that I grated and froze, 3 cups to a bag, in the fall. The first time, I didn't drain it and had to add several extra cups of biscuit mix in order to get a batter I could drop by the spoonful onto a griddle. 

The second time, I drained the zucchini. The batter still wasn't thick enough to form by hand into patties, so again I dropped it by spoon onto the griddle and spread it a bit to flatten it. This is what you see above.

I don't buy commercial biscuit mix, and used the homemade Master Mix instead. It's so handy!

For Egg

 1 tablespoon milled flax

1/3 cup water

Mix and set aside for 3 minutes.

For Buttermilk

 I cup milk

1 tablespoon lemon juice

Let sit for 5 minutes.