Tag Archives: bread

New Menu

Weekly Menu: Week 35 (8/26/13-8/30/13)

Who’s ready for fall?

Me! Me!

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These adorable little stuffed peppers have been hanging out in my Pinterest feed for several months, but it just didn’t feel like it was time to make them yet. Now, it’s time. Don’t they look delicious? I did, however, have enough foresight to read the reviews of these Stuffed Peppers, and several people mention that they’re bland. I didn’t add it to the grocery list, but I’ll be adding some tomato paste into the mixture before I stuff the peppers. That should help combat the “bland” factor. So, if you want to also add tomato paste to yours, make sure to add this to your grocery list!

I am insanely excited about this recipe…

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Because, a) it contains pasta, and b) the pasta cooks right in the skillet, which is another of my most recent fascinations. I’m of course going to make it non-spicy so that I don’t make the toddler unhappy.

New Recipes:

Recycled Recipes:

You can get the full menu, recipes, grocery list and game plan right here!

Have a great week!

beth signature

New Menu

Weekly Menu: Week 28 (7/8/13-7/12/13)

It’s another lovely week! Actually, I’m not really sure how I made it thorough the past week, but I somehow managed. Apparently, the ’22 weeks pregnant’ mark is when my body decides to begin revolting, because all I’ve wanted to do is SLEEP this week! Unfortunately, I don’t have that option with a toddler at home. She wants to “GO, GO, GO!!!”

And so I do.

Just want to give everyone a heads up that I won’t be posting a menu next week (for Week 29 – July 15-July 19), because I won’t be cooking that weekend–I’ll be on my way to the beach instead! We’ll be spending the week enjoying the fun and sun (fingers crossed for sun, since it’s been raining there for approximately 2 weeks straight), and I’ll be focusing all of my time and attention on relaxing with our friends and family. Any type of extensive cooking is definitely not in the plan for me. If it requires more than slathering almond butter on bread (or crackers), it’s not part of my job description during that week.

This week, I tried to come up with two breakfast recipes that would yield leftovers that we could bring with us to ‘beach week’, since cooking is not part of the plan. I want to make sure that I’m still feeding the family healthy meals, even when I don’t feel like cooking. We will be packing a cooler to bring on the drive, which will be filled with all of the organic produce that we will need for the week (since organic produce is hard to come by at our destination). I’ll also bring a few of the lunch/dinner meals that I’ve stocked in the freezer (Friendship Casserole, My Ridiculous Mac ‘N Cheese, and Chicken and Spinach Stuffed Shells) so that we can heat them up throughout the week for lunches and dinners.

Here’s yet another example of why planning ahead and stocking your freezer is awesome. You only cook when you have time–so that you don’t have to when you don’t! Or in my case, when you just don’t feel like it.

Win!

So last week, I typed up the plan to make Pioneer Woman’s ‘My Mom’s Muffins’ on Friday evening, since I had plans on Sunday that were going to make Sunday a non-cooking day. It turns out that was such a great idea that I’m going to do it again this week. Not because Sunday is a non-cooking day for me, but because I like the idea of doing a little bit each day so that I don’t feel bogged down. Since I’m trying to get the freezer stocked before Baby Boy arrives, this feels like a small change that may make a difference in helping me manage time over the weekends when I cook.

This week, I’m actually bringing a few vegetables into menu. It’s a pregnancy miracle.

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And I can’t wait to eat this.

The new recipes this week are:

Only 2 recycled recipes this week:

Here’s the Menu, the Plan, and the Grocery List.

I hope everyone has a fantastic weekend, and let’s hope that it stops raining in the areas that have been experiencing flooding!

 

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Honey Wheat Bread

I’m leaving for vacation tomorrow morning. That means that you won’t hear much from me for at least a week, and updates will likely be limited to a picture of me eating fish & chips in a Scottish pub. Or a video of me spinning my umbrella in the rain. Won’t that be exciting? I’m sure you’ll just hold your breath and wait for that post!

Since my primary source of contentment right now (between bouts of heartburn, migraines, and asthma attacks) seems to be feeding my loved ones, I’m leaving you with yet another recipe. Are you sick of them yet? I would bet the answer is “yes”, since nobody seems to be commenting lately on my recipes.

But that won’t stop me. Ignore me all you want. I must still cook and share.

So, like Hansel & Gretel, and I’m leaving a trail of Honey Wheat bread crumbs all the way to Scotland.

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If you think that you can’t make bread, you’re wrong. Try it. You won’t be sorry. This bread recipe in particular is nearly foul proof. It’s just so easy that you can’t screw it up. As long as your yeast is fresh and your water is the right temperature, you’re golden. So don’t tell me that you “can’t make bread”. I promise that it’ll be worth the 10 minutes of kneading.

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Honey Wheat Bread

[printable recipe]

Yields 2 loaves

 

2 cups Warm water (110-120 degrees)

2 cups Whole wheat flour

1 T Active dry yeast

1 t Salt

1/3 C Honey

1/3 C Canola oil

5 C All purpose flour

2 T Honey (optional)

2 T Butter (optional)

 

  1. Pour honey in to a large bowl (or the bowl of a stand-up mixer). In a measuring cup (or small bowl), dissolve yeast in water. Add yeast/water mixture to honey and stir gently to combine. Allow to rest for 3-5 minutes.
  2. Mix (by hand or with the hook attachment on a stand-up mixer) in whole wheat flour, salt, and canola oil. Slowly add all-purpose flour.
  3. If mixing by hand, turn dough out onto a lightly floured surface, and knead for 10-15 minutes. If using a stand-up mixer, allow the dough to “knead” in the mixer for 10-15 minutes. The dough should be smooth and stretchy when you’ve finished kneading.
  4. Place kneaded bowl into a well-oiled bowl (turning to coat), cover with plastic wrap or a damp towel, and place in a warm place to rise.
  5. After the dough has doubled in size (about 45 minutes-1 hour), punch dough down and shape into 2 loaves. Place each loaf into a well-greased 9″ x 5″ loaf pan. Set aside again, and allow to rise until the loaf comes about 1″ above the edge of the pan.
  6. Bake at 350 degrees for 25-30 minutes (the loaf will turn a nice golden brown color on top).
  7. Remove from oven, and allow to cool slightly. Combine 2 T honey with 2 T butter (optional), and brush on top of each loaf. Cool completely before slicing.

 

Set aside a Saturday evening to make this bread, make French toast with it on Sunday morning, and feed it to everyone around you. I promise that they will love you for life.

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